These Baked Sweet Potato Balls are a delightful addition to any holiday table or special occasion. Made with creamy sweet potatoes, coated in a spiced egg white mixture, and rolled in finely chopped pecans, they’re crispy on the outside and tender on the inside. A hint of cayenne gives these bites a subtle kick, making them a unique and crowd-pleasing side dish.
Ingredients
For the Sweet Potato Mixture:
- 2 pounds (907 g) sweet potatoes, fresh
- 6 tablespoons (90 g) water
- ½ teaspoon salt
- Dash of cayenne pepper
For the Egg White Coating:
- 2 large (66 g) egg whites
- 1 teaspoon water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 cups (250 g) finely chopped pecans
- 3 tablespoons (42 g) butter, melted
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Peel and cube the sweet potatoes. Simmer the sweet potatoes in a large pot of salted water until they are soft, which should take around 15 to 20 minutes. Once cooked, drain the sweet potatoes and mash them until creamy and smooth. Add water, salt, and a dash of cayenne pepper. Mix thoroughly and set aside to cool.
- Form the Potato Balls: Once the sweet potato mixture has cooled, use your hands or a small scoop to shape it into 1½-inch balls. Place them on a parchment-lined baking sheet.
- Prepare the Egg White Coating: In a shallow bowl, whisk together the egg whites, water, salt, sugar, Worcestershire sauce, paprika, and cayenne pepper.
- Coat the Potato Balls: Roll each sweet potato ball in the egg white mixture, ensuring it is fully coated. Roll the coated ball in the finely chopped pecans, pressing gently to adhere.
- Bake the Sweet Potato Balls: Drizzle the melted butter evenly over the pecan-coated sweet potato balls. Bake for 20–25 minutes, or until the pecan coating is golden brown and crisp.
- Serve: Let the sweet potato balls cool slightly before serving. They’re delicious as a side dish or even as a festive appetizer.
Conclusion
These Baked Sweet Potato Balls are a standout side dish that perfectly balances sweet, savory, and spicy flavors. The crispy pecan coating adds texture, while the creamy sweet potato center melts in your mouth. Pair them with roasted meats, salads, or serve them on their own for a memorable holiday treat.
Baked Sweet Potato Balls: A Festive Side Dish
Crispy pecan-coated sweet potato balls with a hint of spice,perfect as a festive and flavorful side dish orappetizer.
Ingredients
For the Sweet Potato Mixture:
- 2 pounds 907 g sweet potatoes, fresh
- 6 tablespoons 90 g water
- ½ teaspoon salt
- Dash of cayenne pepper
For the Egg White Coating:
- 2 large 66 g egg whites
- 1 teaspoon water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 cups 250 g finely chopped pecans
- 3 tablespoons 42 g butter, melted
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Peel and cube the sweet potatoes. Simmer the sweet potatoes in a large pot of salted water until they are soft, which should take around 15 to 20 minutes. Once cooked, drain the sweet potatoes and mash them until creamy and smooth. Add water, salt, and a dash of cayenne pepper. Mix thoroughly and set aside to cool.
- Form the Potato Balls: Once the sweet potato mixture has cooled, use your hands or a small scoop to shape it into 1½-inch balls. Place them on a parchment-lined baking sheet.
- Prepare the Egg White Coating: In a shallow bowl, whisk together the egg whites, water, salt, sugar, Worcestershire sauce, paprika, and cayenne pepper.
- Coat the Potato Balls: Roll each sweet potato ball in the egg white mixture, ensuring it is fully coated. Roll the coated ball in the finely chopped pecans, pressing gently to adhere.
- Bake the Sweet Potato Balls: Drizzle the melted butter evenly over the pecan-coated sweet potato balls. Bake for 20–25 minutes, or until the pecan coating is golden brown and crisp.
- Serve: Let the sweet potato balls cool slightly before serving. They’re delicious as a side dish or even as a festive appetizer.