Thanksgiving is almost here. It’s my favorite time of the year. The smell of delicious food and laughs with family and friends is simply the best. These sweet potato balls are great as an appetizer, side dish or even perfect for those leftovers.
I️ wanted to create that perfect bite of sweet potato casserole. Some people use marshmallows or pecans to top their casserole. I️ used both in this little bite. I️ promise you this will be a crowd pleaser for all those sweet potato lovers.
I️ hope everyone has a fantastic thanksgiving. Remember to “Gobble til you wobble”. Happy Thanksgiving!!
Sweet potato balls
2 cooked sweet potatoes (mashed)
Salt, to taste
2 tablespoons unsalted butter, melted
2 teaspoons milk
1 1/2 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 teaspoon ground cinnamon
2 tablespoons all purpose flour
5 cups vegetable oil, for frying
2 cups panko crumbs
1/2 cup chopped pecans
Mini Marshmallows, for stuffing
Bring a medium pot of water to a boil. Add peeled and cubed sweet potatoes, cook until tender 20 to 30 minutes. Set aside until cooled.
In a medium bowl add the butter, flour, milk, 1/2 brown sugar, 1 teaspoon cinnamon, allspice, ginger, vanilla, egg and a good pinch of salt. Mash some more to make them super creamy.
Place the panko crumbs, pecans, remaining brown sugar and cinnamon in a shallow bowl. Use a tablespoon amount of sweet potato and place them in the breadcrumbs. Gently roll the sweet potato balls through the breadcrumbs, forming balls as you go and evenly coating each ball. Make a small indent to add marshmallows and roll back up. Place balls on parchment-lined baking sheet. Place the balls in the refrigerator for about an hour.
In a medium pot add vegetable oil bring to 350 F degrees. Place 4 balls in at a time and fry until golden. Remove from oil and on to paper towel to drain. Toss in cinnamon and sugar.
Place on serving dish and enjoy.