Sweet Potato Balls With Vanilla Rum Sauce Recipes

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SWEET POTATO BALLS WITH VANILLA RUM SAUCE



Sweet Potato Balls With Vanilla Rum Sauce image

I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.

Provided by Super-Wife

Categories     Dessert

Time 1h55m

Yield 32 balls, 6-8 serving(s)

Number Of Ingredients 13

4 large sweet potatoes
1 2/3 cups brown sugar
1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
1/2 cup heavy whipping cream
1/8 lb butter
2 tablespoons orange juice
1 teaspoon orange zest (optional)
1/2 teaspoon nutmeg
2 cups sweetened flaked coconut
1/2 cup granulated sugar
1 teaspoon cinnamon
32 miniature marshmallows, 1 per ball (about half a package)
1/2 cup pecans (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
  • Once they finish, peel and mash them. Set oven to 350 degrees.
  • Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
  • Place coconut in a food processor and leave on for about 30 seconds.
  • In a small bowl, combine coconut, granulated sugar and cinnamon.
  • Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
  • Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
  • Bake for 15-20 minutes.
  • Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
  • Add rum and heavy cream.
  • Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
  • When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.

Nutrition Facts : Calories 677.1, Fat 26.2, SaturatedFat 19.2, Cholesterol 47.5, Sodium 217.9, Carbohydrate 112.9, Fiber 4.3, Sugar 95.1, Protein 2.9

HOLIDAY RUM BALLS



Holiday Rum Balls image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield approximately 3 dozen

Number Of Ingredients 6

2 cups fine vanilla wafer cookie crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted

Steps:

  • In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

SWEET POTATO RUM PIE



Sweet Potato Rum Pie image

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 refrigerated, rolled store-bought pie crust
2 cups peeled, cooked and pureed sweet potatoes, cooled
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup dark brown sugar
1/2 stick (4 tablespoons) butter, melted
1/4 cup dark rum, such as Appleton Estate
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced fresh ginger
Pinch salt
2 large eggs
1 cup coconut milk
1 cup heavy whipping cream, chilled
1/4 teaspoon orange zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
  • Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
  • Place the pie on a rack to cool, about 2 hours.
  • Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

SWEET POTATO BALLS



Sweet Potato Balls image

May be frozen for later use. Just increase baking time if frozen.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 cups peeled and chopped sweet potatoes
¼ cup butter, softened
¾ cup brown sugar
2 tablespoons milk
¼ teaspoon salt
½ teaspoon grated lemon zest
8 large marshmallows
½ cup crushed corn flake cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
  • Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g

SWEET POTATOES WITH RUM



Sweet Potatoes with Rum image

This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch.

Provided by Lennie

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes
4 tablespoons margarine or 4 tablespoons butter, cut into small pieces
1/3 cup packed brown sugar
1/4 cup dark rum (substitute freshly-squeezed orange juice if you wish; it will taste different though)
1/2 cup golden raisin

Steps:

  • Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
  • Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
  • Preheat oven to 350F degrees.
  • Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
  • Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
  • Drizzle the rum over all.
  • Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

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