I am out of control in the grocery store the week preceding a big holiday. The specials are irresistible. Doesn’t matter if nobody is coming to my house for dinner. Who can resist a turkey for 33 cents a pound or sweet potatoes for 25 cents a pound?
After Thanksgiving, I found myself with an overabundance of sweet potatoes. One of my best friends in the whole world, Debbie L., came to my rescue with her recipe for Sweet Potato Balls. I revised the recipe using fresh sweet potatoes along with a variation on the crust and a few other changes.
Admittedly, it’s a little trouble. Luckily, you can do most of the work ahead of time.
- 2-2½ cups sweet potatoes, baked, peeled and mashed
- ¾ teaspoon salt
- Dash of cayenne pepper
- 2 tablespoons melted butter
- ½ cup miniature marshmallows, halved
- 2 egg whites
- 1 teaspoon water
- ¾ cup pecans, finely chopped
- ½ cup quick cooking oats
- 1 tablespoon brown sugar
- Bake 3-4 sweet potatoes at 400 degrees until soft. Allow to cool and refrigerate. Best if baked a day or two ahead of time. When ready to prepare, peel and mash potatoes with a fork, masher or food processor.
- Season with salt and pepper. Add butter and marshmallows. Refrigerate if mixture is not already cold.
- Mix egg whites and water with a fork. Combine pecans, oatmeal and brown sugar and spread on wax paper or a large plate.
- Make balls approximately ¼ to ⅓ cup size. I don surgical gloves for this part. (Since I live in latex gloves all day, it's only natural to keep a box in my kitchen drawer. They are quite useful in cooking.) Roll balls in egg whites and then the pecan-oatmeal mixture mixture.
- Spritz balls with "spray butter." (If you don't have this, you could pour melted butter over balls but be careful--High calorie alert!) Bake at 400 degrees for 20 minutes or until slightly brown and heated through