Best 4 Spiced Sweet Potato Balls Recipes
**Tantalizing Sweet Potato Balls: A Culinary Journey Through Sweet, Spicy, and Savory Flavors**
Embark on a culinary adventure with our exquisite Spiced Sweet Potato Balls, a symphony of flavors that will tantalize your taste buds. These delightful balls, crafted with a blend of sweet potatoes, aromatic spices, and a touch of heat, are a perfect appetizer, snack, or side dish. Whether you prefer them crispy or soft and fluffy, our collection of recipes offers a variety of options to suit your preference. Discover the traditional Indian version, bursting with a medley of spices, or explore the unique flavors of the Thai-inspired balls, featuring a harmonious balance of sweet, spicy, and tangy notes. For a healthier twist, try our baked sweet potato balls, a guilt-free indulgence that retains all the deliciousness. Get ready to embark on a culinary journey, where each bite of these spiced sweet potato balls promises an explosion of flavors that will leave you craving more.
SPICY SWEET POTATO BALLS
Steps:
- Preheat oven to 400 degrees F.
- Mash sweet potatoes while they are hot, then add, butter, salt, and spices. Add egg and continue to whip until thoroughly combined. Chill until firm. Form into golf ball sized pieces and place 2 to 3 marshmallows in center of each ball. Roll in ginger snap crumbs. Place on non-stick or lightly greased baking sheet. Bake for 10 to 15 minutes.
PAULA DEEN'S SWEET POTATO BALLS
These are a great alternative to traditional sweet potatoes for the holidays. I saw her make them on her Thanksgiving special and they are very easy.
Provided by MilanzMom
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Bake the potatoes until tender, then peel and mash them.
- Stir in the brown sugar, orange juice, zest and nutmeg.
- In a separate bowl, toss the coconut with the sugar and cinnamon.
- Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
- Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
PAULA DEEN SWEET POTATO BALLS
This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly!
Provided by mcgowanarmyfamily
Categories Yam/Sweet Potato
Time 1h50m
Yield 8 balls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
Nutrition Facts : Calories 592.2, Fat 16.7, SaturatedFat 14.7, Sodium 209.3, Carbohydrate 111.9, Fiber 6.4, Sugar 87.5, Protein 3.5
SPICED SWEET POTATO BALLS
Make and share this Spiced Sweet Potato Balls recipe from Food.com.
Provided by Bayhill
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sweet potatoes in boiling water to cover for 30 to 35 minutes or until tender; drain. Let cool slightly.
- Peel sweet potatoes; mash potatoes in a large bowl. Add pecans, butter, salt, 2 Tablespoons flour, brown sugar, and spices. Beat at medium speed of an electric mixer until smooth.
- Add some all-purpose flour to a pie plate or small bowl. Drop mixture, by rounded tablespoonfuls, into the flour; gently roll into balls.
- In a Dutch oven, pour vegetable oil to a depth of 2 inches; heat to 380F degrees. Fry balls, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately.
Tips
- For a crispy exterior and a soft and fluffy interior, make sure to not overmix the dough.
- Use a food processor to quickly and easily grate the sweet potatoes.
- If you don't have a food processor, you can grate the sweet potatoes by hand using a box grater.
- Be sure to squeeze out as much excess moisture from the grated sweet potatoes as possible.
- The dough should be firm enough to hold its shape, but not too dry.
- If the dough is too dry, add a little more milk or water.
- If the dough is too wet, add a little more flour.
- When frying the sweet potato balls, be sure to use a deep fryer or a large pot with plenty of oil.
- Fry the sweet potato balls in batches so that they don't overcrowd the pot and cook evenly.
- Once the sweet potato balls are golden brown and crispy, remove them from the oil and drain them on paper towels.
- Serve the sweet potato balls immediately, while they are still warm and crispy.
Conclusion
These spiced sweet potato balls are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they are also a great way to use up leftover sweet potatoes. The sweet potato balls are crispy on the outside and soft and fluffy on the inside, and they are full of flavor. The spices give the sweet potato balls a warm and inviting flavor, and the honey-mustard sauce adds a touch of sweetness and tang. These spiced sweet potato balls are sure to be a hit with everyone who tries them.
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