Recipe by Michele O'Sullivan
"May be frozen for later use. Just increase baking time if frozen."
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peeled and chopped sweet potatoes
grated lemon zest
crushed corn flake cereal
This was the 2nd Thanksgiving that I've made this exact recipe. I had to add crushed cornflakes TO THE potato mixture, and that helped firm it up a bit. I never thought of chilling it for awhile. I love this recipe, and so do my picky inlaws!!!
I don't know if it is just me, but I could not shape these into balls to save my life. I ended up just making regular sweet potatoes with this mixture. They were good, but I was disappointed that I couldn't make the balls.
IF you BAKE the potatoes before peeling them instead of boiling them, the mixture is a bit drier and sticks together better. Also, I tried rolling them in nuts(pecans) and in a mixture of nuts and a crushed FROSTED cereal, a little sweeter crunch with the frosted cereal topping.
YUM! This recipe is really good! Making the potatoes into balls was a little challenging as mentioned, but after chilling it in the fridge for a while, it was workable. The only problem I had was that the marshmellows kind of disappeared from the inside. I made these ahead and froze them and then had to cook them longer, so maybe that's why. The marshmellow flavor was still there though and they were GREAT!!
These tasted wonderful, but I also absolutely could not make balls out of the mixture. I had blobs, and trying to roll it around in the corn flake crumbs was impossible too, I kinda put the crumbs on the blobs. And it seemed to work out. But what I will do next time, and it should be noted for others as well, is stick the mixture in the fridge for a while so it can be made into balls. Other than the difficulty shaping and rolling, these were great!
Something wrong with this recipe. I had over 3 individual cups over flowing of sweet potato chunks when I made this recipe. So granted should have been over 4 cups worth. After adding everything per instructions. This recipe was extremely wet and un-pliable to form any sort of ball. I had to cook off another 3-4 cups of sweet potato just to get it thick enough to form, using leftover large orange Halloween marshmallows for the regular large ones in this recipe. Mine also didn't stay in the oven 10-12 minutes and they were exploding and almost flat before plating. Taste-wise, they were okay. Would I attempt this recipe again. I'm sorry to say no. This recipe needs a binder to hold shape.
This is just like my Grandmother used to make. A word of caution: Take a few minutes off the baking time so the marshmallow in the middle doesn't evaporate. Otherwise its wonderful!
THESE ARE A HIT...I HAD TO CHANGE THEM UP A BIT THOUGH. INSTEAD OF CORNFLAKES I USED GRAHAM CRACKERS, COCONUT, AND CASHEWS. THEN WHEN THE BALLS GAVE ME TROUBLES I PUT THEM INTO FOIL MUFFIN CUPS. MAKE SURE YOU SPRAY THEM FIRST. YOU CAN MAKE THEM UP AHEAD OF TIME AND FREEZE TOO!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Balls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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