SWEET POTATO BALLS
Steps:
- Wash and peel the sweet potatoes. Chop into small pieces. Soak in water to prevent darkening. Steam or boil until soft. Use fork test to see if the pieces are soft enough. Mash the sweet potatoes using a fork or wire whisk.
- Transfer the mashed sweet potatoes in a large mixing bowl. Add the condensed milk and salt. Mix well using a spatula.
- Add the all-purpose flour and cornstarch. Gently mix the ingredients well until you form a soft dough. Add the baking powder. Knead the dough until the baking powder is distributed within the dough.
- Form small balls from the sweet potato dough using your hands.
- Fry in batches under low-medium heat. Fry until golden brown. Transfer to a strainer or on a tissue paper to drain excess oil.
- Serve in a serving plate and enjoy it plain or with a dip or sauce.
Nutrition Facts :
SWEET POTATO BALLS
Sweet Potato Balls - crispy fried sweet potato dough balls coated with sesame seeds. This Malaysian snack is great for afternoon tea.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Boil the sweet potatoes in hot boiling water for 15 minutes, or until the inside is cooked through. Peel the skin off and discard. Smash the sweet potatoes.
- Add the mashed sweet potatoes with flour, sugar, and water to form a dough that is not sticky to the hands.
- Divide the dough into small, equal portions and roll them into balls. Roll the sweet potato balls with sesame seeds.
- Heat up a shallow pot with 2-3 inches oil. When the oil is fully heated, deep fry the sweet potato balls until golden brown. Dish out and drain well on paper towels. Dust with powdered sugar before serving.
Nutrition Facts : Calories 264 calories, Carbohydrate 54 grams carbohydrates, Fat 3 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 64 milligrams sodium, Sugar 17 grams sugar
SWEET POTATO BALLS
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
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 POTATO BIRD BALLS
These are an excellent staple to have; when you need a quick treat, just defrost a few of these balls. Aside from softening the sweet potato in the microwave, this recipe does not require you to do any cooking at all. It's a relatively simple recipe you can make that will provide with a big batch of treats that freeze well. The fresh fruits and/or vegetables are especially nutritious for your bird, and the cereal give the balls a pleasant crunch.
Provided by Sandi
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 80
Number Of Ingredients 6
Steps:
- Pierce the skin of the sweet potato several times with a paring knife or skewer. Place into the microwave, and cook on High power until the potato is tender, 5 to 9 minutes, turning the potato over halfway through cooking. When done, allow to cool until cool enough to handle.
- Peel the potato and place into a large mixing bowl. Add the vegetables, banana, raisins, apples, and oatmeal. Mix using an electric mixer on high speed until the vegetables have been reduced to tiny pieces and the mixture is thoroughly combined. If the mixture is too dry, add a little water until soft enough to roll into balls.
- Line a baking sheet with parchment or waxed paper. Roll the mixture into marble-sized balls and place onto baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer, and freeze solid. Once frozen, remove treats from parchment paper and store in a resealable plastic bag. Defrost treats before serving.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 3.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 8.1 mg, Sugar 1 g
SWEET POTATO CHEESE BALL
My husband and I farm 300 acres of sweet potatoes. I promote our product at fairs, ag expos and school functions. I pass out recipes and this is one of the favorites.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 3 cups.
Number Of Ingredients 10
Steps:
- In a bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables.
Nutrition Facts : Calories 71 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 102mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET POTATO BALLS
A terrific side dish or holiday appetizer...little portable, handheld sweet potato casseroles! The cooking time includes one hour for chilling time (it may take longer).
Provided by Mercy
Categories Yam/Sweet Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mash the sweet potatoes while they are still hot and add the butter, salt and spices.
- Add the egg and continue to whip until thoroughly combined.
- Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball.
- Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet.
- Bake at 400°F for 10 to 15 minutes.
Nutrition Facts : Calories 249.4, Fat 4.9, SaturatedFat 2.4, Cholesterol 30.9, Sodium 362.4, Carbohydrate 47.8, Fiber 5.5, Sugar 11.8, Protein 4.2
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.
SWEET POTATO BALLS
These delicious sweet potato balls are a fantastic, easy and healthy starter recipe. They're vegan, gluten free and can be frozen to be saved for another day. You could also serve these as a nutritious and delicious side dish if you'd prefer.
Provided by hello
Categories Low Protein
Time 55m
Yield 20 balls
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/390°F.
- Peel and chop the sweet potatoes and place in a pan of boiling water. Simmer for 20 minutes (until softened).
- Drain the potatoes, then mash with the coconut milk.
- Mix in the rest of the ingredients (except for the flax seed), then form into small balls.
- Sprinkle the flax seed on top of the balls, then bake for 20-25 minutes.
Nutrition Facts : Calories 21.6, Fat 0.8, SaturatedFat 0.3, Sodium 8.4, Carbohydrate 3.4, Fiber 0.7, Sugar 0.6, Protein 0.5
SWEET POTATO BALLS
This is the perfect dish to get the kids involved in the kitchen. They will help mold the balls and they will love the taste of something they made.-Tammy Neubauer, Ida Grove, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.
Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
SWEET POTATO BALLS
An extremely delicious side dish to serve at Thanksgiving or any meal. It has a tantalizing caramel sauce on top that leaves your mouth watering for more.
Provided by Rhonda
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes until tender, peel.
- You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
- Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
- Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
- Push a large marshmallow into the center of each potato ball.
- Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
- Cover and refrigerate while making the caramel sauce.
- CARAMEL SAUCE:.
- Melt butter in a saucepan on low heat, add brown sugar and salt.
- Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
- Remove from heat and stir in vanilla.
- Let sit for 5 minutes.
- Pour sauce over potato balls.
- Add mini marshmallows on top.
- Top with crushed walnuts or pecans.
- Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.
Nutrition Facts : Calories 445.5, Fat 20.7, SaturatedFat 8.9, Cholesterol 35, Sodium 351, Carbohydrate 63.9, Fiber 4.1, Sugar 36.5, Protein 4.8
BAKED SWEET POTATO BALLS
This is a must at our house on Thanksgiving and Christmas.
Provided by Dmarcks
Categories Appetizers and Snacks
Yield 9
Number Of Ingredients 6
Steps:
- Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
- Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
- Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 58.5 g, Cholesterol 13.6 mg, Fat 5.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 178.5 mg, Sugar 27.4 g
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.
DEEP-FRIED SWEET POTATO BALLS
Cooked, mashed sweet potatoes are molded around brown sugar and coconut, rolled in sesame seeds and deep fried in this unique snack.
Provided by Diana
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
- Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
- Fry balls in oil until golden. Drain on paper towels. Serve.
Nutrition Facts : Calories 623.4 calories, Carbohydrate 45.1 g, Fat 49.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 15.5 g, Sodium 34.1 mg, Sugar 26.7 g
SWEET POTATO BALLS APPETIZER
This is a must at our house on Thanksgiving and Christmas. Originally submitted to ThanksgivingRecipe.com.
Provided by Darlene Marcks
Categories Appetizers and Snacks
Yield 9
Number Of Ingredients 6
Steps:
- Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
- Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9 x 12 inch greased baking dish. Pour maple syrup evenly over all balls.
- Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 58.5 g, Cholesterol 13.6 mg, Fat 5.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 195.7 mg, Sugar 27.4 g
AWESOME SWEET POTATO BALLS
These are adapted from an old recipe...you could roll them in coconut instead of nuts like Grandma did, but my hubby hates coconut so I changed it to pecans for us! Prep time doesn't include pre-mashing the potatoes since I do that a day ahead.
Provided by DragonFly2
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix mashed sweet potatoes with brown sugar, orange juice, and nutmeg.
- In another bowl mix pecans, sugar, and cinnamon.
- Take a marshmallow, press potatoes around it, then roll in pecan mixture.
- Bake for 15-20 minutes at 350 degrees.
Nutrition Facts : Calories 752.6, Fat 39.4, SaturatedFat 3.5, Sodium 89.3, Carbohydrate 101.7, Fiber 9.5, Sugar 74, Protein 7.2
SWEET POTATO BALLS
Make a Taiwanese snack favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown
Provided by Ben Lee
Categories Snack
Time 1h10m
Yield Makes 25
Number Of Ingredients 4
Steps:
- Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
- Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
- Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
- Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.01 milligram of sodium
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