Sweet Potato Surprise Balls Oamc Food

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:

• 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 SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

SWEET POTATO SURPRISE

Steps:

• Heat oven to 450°. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball.
• Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown.

SWEET POTATO SURPRISE BALLS - OAMC

Steps:

• Mix together mashed sweet potatoes, eggs, butter, orange rid, brown sugar& vanilla.
• Form into 14 large balls.
• Place in center of each ball 1 large marshmallow and cover it well with mashed-potato mixture.
• Roll ball in cornflake crumbs.
• Flash freeze and bag for freezer.
• When ready to serve, defrost and bake at 400F in buttered baking dish for 10 minutes.

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.

CRUNCHY SWEET POTATO BALLS

Steps:

• Mix sweet potatoes, egg, 2 tablespoons butter, cream, salt and nutmeg. Divide into six to eight portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9-in. pie plate. Bake at 400° for 15 minutes.

SALMON SURPRISE BALLS

Steps:

• Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve. You can use your favorite dipping sauces.
• In a food processor place all salmon ball ingredients except, cheese and panko crumbs. Pulse 3-4 times till chunky smooth.
• Divide the salmon mixture into 12. Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball. Repeat with all 12. Roll in panko crumbs.
• Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.
• Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain. Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.
• Fry the remaining 6 and drain on paper towel.
• Serve with dipping sauce and enjoy the gooey center.
• Don`t overcook!

CANDIED YAMS OR SWEET POTATOES

Steps:

• Peel and quarter the yams or sweet potatoes.
• Place all of the ingredients into a large pot and cook the potatoes on top of the stove over medium heat and stirring every so often until potatoes are soft.
• Also, don't be afraid of adding more brown sugar and/or orange juice if needed. The ingredients need to cover the potatoes.

SEET'S YUMMY CANDIED YAMS OR SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Drain the yams.
• In a shallow baking dish mash one can of yams and leave the other can of yams in pieces (This is more of a personal preferance, you can leave both cans in pieces if you wish).
• Pour orange juice over the yams.
• Sprinkle on brown sugar and cinnamon.
• Dot with butter or margarine.
• Top the yams with marshmallows.
• Bake 30 minutes or until marshmallows have melted.
• Be sure to watch the yams the last 5 minutes because the marshmellows can burn.

SOUTHERN COMFORT YAMS OR SWEET POTATOES--EASY AND YUMMY

Steps:

• Boil yams in water, on stove, until soft.
• After Yams are cool to touch, peel them, cut into thick chunks and put aside in 8 x 8 glass dish.
• Put rest of ingredients in deep non-stick saucepan.
• Cook over medium-high until the alcohol has boiled off ( smell gone)-stir constantly-this should take about 3-4 minutes.
• Pour mixture over set aside yams.
• Bake at 350 F until dish is bubbly.
• Let sit a few minutes before serving.