Bring a touch of sweetness and crunch to your holiday table with these Baked Sweet Potato Pecan Balls. Creamy sweet potatoes are blended with spices and formed into bite-sized balls, then dipped in a flavorful egg white coating and rolled in finely chopped pecans. Baked to golden perfection, they’re a wonderful balance of sweet, savory, and spicy with a hint of cayenne for a subtle kick. Serve them as a festive side dish that’s sure to impress your guests.
Ingredients:
- 2 pounds (907 g) sweet potatoes, peeled and cubed
- 6 tablespoons (90 g) water
- ½ teaspoon salt
- Dash of cayenne pepper
For the Egg White Coating:
- 2 large egg whites (66 g)
- 1 teaspoon water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 250 grams (2 cups) of finely minced pecans, ready to add a rich, nutty flavor to your dish.
- 3 tablespoons (42 g) butter, melted
Instructions:
- Prepare the Sweet Potatoes: Preheat the oven to 375°F (190°C). In a large pot, place the cubed sweet potatoes and cover with water. Boil until tender, about 15-20 minutes. Drain well and allow to cool slightly.
- Mash the Sweet Potatoes: In a large mixing bowl, mash the sweet potatoes with 6 tablespoons of water, ½ teaspoon salt, and a dash of cayenne pepper until smooth. Adjust seasoning to taste if necessary.
- Form the Sweet Potato Balls: Once the sweet potato mixture is cool enough to handle, use a spoon to scoop about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the sweet potato mixture is used up, placing the balls on a baking sheet lined with parchment paper.
- Prepare the Egg White Coating: In a small bowl, whisk together the egg whites, water, salt, sugar, Worcestershire sauce, paprika, and cayenne pepper until frothy.
- Coat with Pecans: Dip each sweet potato ball into the egg white mixture, then roll it in the finely chopped pecans to coat evenly. Place each coated ball back on the baking sheet.
- Bake the Sweet Potato Balls: Drizzle the melted butter over the coated sweet potato balls. Bake in the preheated oven for 15-20 minutes, or until the pecan coating is golden and crisp.
- Serve and Enjoy: Allow the sweet potato balls to cool for a few minutes, then serve warm as a festive side dish.
Conclusion:
These Baked Sweet Potato Pecan Balls make a stunning and flavorful addition to any holiday meal. Their soft, creamy interior paired with a crunchy, spiced pecan coating offers a delicious contrast in textures and flavors. With a touch of sweetness, a hint of spice, and the earthy flavor of pecans, this side dish will quickly become a crowd favorite.
Baked Sweet Potato Pecan Balls: A Festive Holiday Side Dish
These Baked Sweet Potato Pecan Balls are adelightful and unique side dish, featuring creamy, spiced sweet potatoes coatedin crunchy pecans. Perfect for holiday gatherings or any special occasion.
Ingredients
- 2 pounds 907 g sweet potatoes, peeled and cubed
- 6 tablespoons 90 g water
- ½ teaspoon salt
- Dash of cayenne pepper
For the Egg White Coating:
- 2 large egg whites 66 g
- 1 teaspoon water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 250 grams 2 cups of finely minced pecans, ready to add a rich, nutty flavor to your dish.
- 3 tablespoons 42 g butter, melted
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 375°F (190°C). In a large pot, place the cubed sweet potatoes and cover with water. Boil until tender, about 15-20 minutes. Drain well and allow to cool slightly.
- Mash the Sweet Potatoes: In a large mixing bowl, mash the sweet potatoes with 6 tablespoons of water, ½ teaspoon salt, and a dash of cayenne pepper until smooth. Adjust seasoning to taste if necessary.
- Form the Sweet Potato Balls: Once the sweet potato mixture is cool enough to handle, use a spoon to scoop about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the sweet potato mixture is used up, placing the balls on a baking sheet lined with parchment paper.
- Prepare the Egg White Coating: In a small bowl, whisk together the egg whites, water, salt, sugar, Worcestershire sauce, paprika, and cayenne pepper until frothy.
- Coat with Pecans: Dip each sweet potato ball into the egg white mixture, then roll it in the finely chopped pecans to coat evenly. Place each coated ball back on the baking sheet.
- Bake the Sweet Potato Balls: Drizzle the melted butter over the coated sweet potato balls. Bake in the preheated oven for 15-20 minutes, or until the pecan coating is golden and crisp.
- Serve and Enjoy: Allow the sweet potato balls to cool for a few minutes, then serve warm as a festive side dish.