Iam 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