Prepare the sweet potato by piecing it several times
Preheat oven to 325 degrees. Grease a 9 x 13 baking dish.
Drain sweet potatoes and place into a large bowl. Mash the potatoes and add the butter, mix well. Add salt to taste.
Roll the mixture into 2-3 inch balls. Roll each ball in the crushed cornflakes. Place balls in prepared baking dish. Pour maple syrup evenly over all the sweet potato balls.
Bake for 40 minutes in preheated oven. For the last 15 minutes, place a marshmallow over each ball.
Preheat oven to 350\u00b0F. Stir together sweet potatoes, maple syrup, orange zest and nutmeg. Shape into 2 inch balls then press 2 mini marshmallows into the center of each ball.
Toss together coconut and cinnamon. Coat sweet potato balls in coconut mixture then place on a baking sheet lined with greased foil. Bake for 10 mins, or until coconut is lightly toasted. Let cool for 10 mins then transfer to a serving platter.
Mash the hot sweet potatoes; add brown sugar, butter, salt, cinnamon and nutmeg.
Add egg and continue mashing until thoroughly combined.
Chill if not firm.
Form mixture into balls, using 1/3 cup for each ball and placing 3 miniature marshmallows in the center of each ball, if desired.
Dredge balls in graham cracker crumbs.
Place in a baking pan and bake in a hot oven (400\u00b0) for 10 to 15 minutes.
Yields 8 sweet potato balls.
50 degrees.
Bake the sweet potatoes with the skin ON
Mix sweet potatoes with margarine, sugar and nuts.
Form a ball around 1 marshmallow, roll in crushed cornflakes.
Just before serving, warm sweet potato balls in a 350\u00b0 oven 15 minutes or until marshmallow has softened.
Mold a small amount of sweet potatoes around each marshmallow, completely surrounding it, before rolling it in crushed cornflakes (or, if preferred, a cornflake/crushed walnut mixture) and placing it in a 9 X 13-inch baking pan.
In a saucepan, melt butter, brown sugar and milk until smooth.
Drizzle the entire mixture over the sweet potato balls and bake for 15 to 20 minutes at 375 degrees, until brown and bubbly.
Peel and mash potatoes. Blend in egg, 2 tablespoons margarine and pineapple juice or cream. Add salt and nutmeg. Divide into 6 portions.
Mold each portion around 1 marshmallow to form a ball. Add remaining 2 tablespoons melted margarine to crushed corn flakes. Roll sweet potato balls in margarine and corn flake mixture.
Place in a 9 x 13-inch baking dish and bake at 400\u00b0 for 15 minutes.
br>To make the sweet potato sesame balls, combine mashed sweet potatoes, rice flour
br>Boil, steam or microwave sweet potato until tender; drain. Place spinach
I cube and cook the sweet potatoes like I'm making
br>Add carrots, onion and sweet potato.
Saute until onion is
In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
Fry balls in oil until golden. Drain on paper towels. Serve.
Peel the sweet potato and cut into chunks. Place
Fry potato in hot oil in a small skillet until lightly browned (watch carefully, they brown quickly).
Remove with a slotted spoon and drain on paper towels.
(Strips will be crisp when cooled.)
Yield:
about 1 cup.
Pierce the skin of the sweet potato several times with a paring
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
bowl, combine the mashed sweet potatoes with the egg yolks
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
00.
Peel and cube sweet potato in to small cubes. Also