Sweet Potatoe Balls Sp5 Food

FRENCH QUARTER SWEET POTATO CAKE #SP5

Steps:

• Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
• Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
• Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
• Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
• Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.

SWEET POTATO BALLS

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.

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 POTATOE BALLS #SP5

Steps:

• Stir beaten egg and flour into sweet mash potatoes.
• Set aside In a separate bowl the Rice Crispy Cereal or crushed gingers snaps .
• With a tablespoon scoop up about 1 1/4 cups of the mixture and shape around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the either the cereal or gingersnaps covering it completely . Cover with foil and freeze a lined baking sheet.
• When ready to serve ,bake for 15 to 20 minutes at 350 degrees. On a cookie sheet line with baking paper . Watch carefully for the last few minutes of cooking; the melting marshmallows can cause the potato balls to burst open.
• You may freeze these ahead of time.

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 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.