Sweet Potato Cheese Ball Food

SWEET POTATO BALLS

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.

SWEET POTATO CHEESE BALL

Steps:

• In a bowl, mix together cream cheese and sweet potatoes; combine until smooth.
• Add onion, jalapeno pepper,seasoned salt, Worcestershire, hot sauce and pecans; mix well.
• Cover and refrigerate for at least 4 hours.
• Shape into a ball; cover and refrigerate for 4 hours.
• Serve with assorted crackers.

SWEET POTATO CHEESE BALL

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.

SWEET POTATO BALLS

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.

SWEET POTATO BALLS

Steps:

• Cook the sweet potatoes. Either bake them and scoop out the insides, or peel them and then steam or boil and drain.
• Mash the cooked sweet potatoes and mix together with all the ingredients except the oil and bread crumbs.
• Heat the oil in a heavy skillet on medium heat.
• Place the bread crumbs in a bowl.
• Form little balls by dropping a heaping tablespoon of the sweet potato mixture into the bread crumbs, dredging each ball through the bread crumbs.
• Fry several balls at a time in the hot oil, rolling them around occasionally to brown all sides.
• When golden brown, drain on paper towels and serve immediately, or keep them warm in the oven until you're ready to serve.
• Serve with your favorite sauce.
• Variation: Stuff each ball with an olive or a little cube of sharp cheddar cheese by poking the olive or cheese into the center with your finger.

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.