Description
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
Scale
- 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.
Notes
- Make Ahead: Roll and coat the sweet potato balls a day in advance. Bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C).
- Freezing: Freeze unbaked balls on a tray, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the cook time.
- Customization: Substitute pecans with walnuts, almonds, or crushed cornflakes for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American