Sweet Potato Balls(Yields 6 Servings)
Sweet potato balls with marshmallows offer a delightful blend of sweet, spicy, and crispy textures, perfect for a cozy dessert or snack enjoyed by all ages.
Ingredients
Instructions
- Mash the sweet potatoes thoroughly.
- Add the egg yolk, salt, cinnamon, and melted butter, mixing well.
- Mold the potato mixture around each marshmallow, forming 6 balls with a marshmallow in the center of each.
- Beat the egg white until foamy.
- Roll the balls in the beaten egg white, then in crushed corn flakes.
- Place the coated balls in a buttered baking dish.
- Bake until golden brown.
Tips & Substitutions
For a touch of extra flavor, consider adding a pinch of nutmeg or vanilla extract to the sweet potato mixture. If you don't have corn flakes, crushed nuts or panko breadcrumbs can be great substitutes for coating. Ensure the sweet potatoes are well-mashed to prevent the balls from falling apart while baking. This recipe is a great way to use leftover sweet potatoes from your holiday meals.
Serving Suggestions
These sweet potato balls make a delightful appetizer or snack. Serve them alongside a fresh salad or with a dipping sauce like honey or maple syrup for added sweetness. They also pair beautifully with Excellent Squash Casserole for a wholesome meal. Consider garnishing with chopped parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sweet potato balls in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy on the outside. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Balls(Yields 6 Servings) contains roughly 1180 calories, with 5g protein, 56g carbohydrates, and 105g fat. It is a good source of iron (14% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these sweet potato balls ahead of time?
Yes, you can prepare the sweet potato balls in advance and refrigerate them before baking. Just roll them in the egg white and corn flakes right before baking to ensure they stay crispy. They can be stored in the fridge for up to 24 hours before cooking.
What can I substitute for marshmallows?
If you're looking for a healthier alternative to marshmallows, try using pieces of dried fruit like apricots or figs, or even a small dollop of fruit preserves, which will add a nice sweetness and flavor without the extra sugar.
Are there any variations I can try with this recipe?
Absolutely! You can add chopped nuts, such as pecans or walnuts, to the sweet potato mixture for added crunch. Additionally, try incorporating spices like ginger or cardamom for a unique flavor twist. For a savory version, omit the marshmallow and add cheese or herbs instead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).