Baked Sweet Potato Balls With Crunchy Cornflakes Recipes

CRUNCHY SWEET POTATO BALLS

Steps:

• Mix sweet potatoes, egg, 2 tablespoons butter, cream, salt and nutmeg. Divide into six to eight portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9-in. pie plate. Bake at 400° for 15 minutes.

BAKED SWEET POTATO BALLS WITH CRUNCHY CORNFLAKES

Steps:

• Preheat the oven to 375 degrees F. Place the drained sweet potatoes into a large mixing bowl; mash well, add the egg and 3/4 tsp. of salt, mashing again until the sweet potato mixture is well combined and rather "fluffy" in texture. (Feel free to use an electric mixer.)
• Using your hands, place some of the prepared sweet potato mixture into your palm, then add a marshmallow into the center; top with a bit more sweet potato mixture, forming it around the marshmallow, making each sweet potato ball slightly smaller than a tennis ball in size. (I like to divide my sweet potato mixture in half, then divide each half into 6 portions or so, which helps to make the 12 sweet potato balls more even in size.)
• Place the crushed corn flakes into a shallow dish. Gently roll each sweet potato ball in the corn flakes, packing them lightly with your hands so they stick. Place te balls side-by-side, but not touching, into a greased 9 x 13 baking dish. Lightly spray the top of of the sweet potato balls with nonstick spray.
• Bake the sweet potato balls, uncovered, on the center rack for 15 minutes.
• Meanwhile, in a large mixing bowl, whisk the whipping cream, brown sugar, salt, and orange marmalade together until the brown sugar is dissolved; set aside.
• When the timer sounds, remove the sweet potato balls from the oven; gently pour the prepared whipping cream mixture around the sweet potato balls, slightly drizzling it over the sweet potato balls a bit, too. Sprinkle the sweet potato balls with a light sprinkle of kosher salt.
• Reduce oven temperature to 350 degrees F.; bake balls an additional 15 minutes or until hot and bubbly throughout, and the whipping cream mixture has thickened nicely. Serve at once.

BAKED SWEET POTATO BALLS

Steps:

• Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
• Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
• Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

CRUNCHY POTATO BALLS

Steps:

• In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill. , Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot.