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.