Sweet Potato Bird Balls Food

SWEET POTATO BALLS

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.

SWEET POTATO BIRD BALLS

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.

NO-BAKE BIRDIE SWEET POTATO BALLS (BIRD TREAT)

Steps:

• Prepare the sweet potato by piecing it several times with a knife or food skewer, then place the potato in the microwave and cook it on high power for about 5-9 minutes, or until the potato is tender.
• Half way through the cooking, turn the potato over; when it is finished cooking, set it aside on a plate or other surface and allow it to cool considerably.
• Once the potato is cool enough to handle, add the remaining ingredients to the mixing bowl, then use an electric mixer on a high speed to thoroughly beat all the ingredients together; blend for several minutes, or until everything has been reduced to tiny chunks, and the mixture is consistent.
• Check the consistency of the mixture, it shouldn't be too thick; you should be able to mold it easily with your hands and have it hold its shape- adjust the consistency by adding water as needed.
• Line a small baking sheet or tray with waxed paper; begin to form some marble sized balls of the mixture by tearing off chunks and rolling them between your hands.
• Arrange each ball onto the prepared baking sheet, then repeat with the remaining mixture until you run out of mixture can no longer make any more balls.
• The balls are ready to be served immediately.
• Promptly place any leftover in the refrigerator until ready to use; Alternately, you can individually wrap each ball in waxed paper, foil, or plastic wrap, if space is an issue or you don't have a baking sheet to use.
• Defrost the frozen balls before serving.

PAULA DEEN SWEET POTATO BALLS

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.

BAKED SWEET POTATO BALLS

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.

SWEET POTATO BALLS

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.

PAULA DEEN'S SWEET POTATO BALLS

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.

SWEET POTATO BIRD BALLS

Steps:

• Pierce skin of sweet potato several times with a paring knife or skewer. Cook in the microwave on high power until tender, 5 to 9 minutes; turn the potato over halfway through cooking. Allow to cool until cool enough to handle.
• Peel potato and place flesh into a large mixing bowl. Add mixed vegetables, banana, raisins, apples, and oatmeal. Mix with an electric mixer on high speed until vegetables have been reduced to tiny pieces and mixture is thoroughly combined. If 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 mixture into marble-sized balls and place onto the prepared baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer until completely frozen.
• Remove treats from parchment paper and store them in a resealable plastic bag. Defrost treats before serving.

SWEET POTATO BIRD BALLS

Steps:

• Pierce skin of sweet potato several times with a paring knife or skewer. Cook in the microwave on high power until tender, 5 to 9 minutes; turn the potato over halfway through cooking. Allow to cool until cool enough to handle.
• Peel potato and place flesh into a large mixing bowl. Add mixed vegetables, banana, raisins, apples, and oatmeal. Mix with an electric mixer on high speed until vegetables have been reduced to tiny pieces and mixture is thoroughly combined. If 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 mixture into marble-sized balls and place onto the prepared baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer until completely frozen.
• Remove treats from parchment paper and store them in a resealable plastic bag. Defrost treats before serving.

SWEET POTATO BALLS

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.