Best 12 Sweet Potato Balls Rolled In Coconut And Cornflakes Recipes

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.

SWEET POTATO BALLS

Steps:

• Preheat oven to 350 °F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

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 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.

SWEET POTATO BALLS ROLLED IN COCONUT AND CORNFLAKES

Steps:

• Preheat oven to 350.
• bake potatoes until tender, peel and mash, stir in brown sugar, orange juice,nutmeg & zest.
• Toss coconut, sugar, cinnamon and cornflakes in a separate bowl.
• Form a 3-4"ball of potato mixture , roll in coconut/cornflake mix and press marshmallow on top.
• Bake for 15-20 minutes.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

CORNFLAKE SWEET POTATO CASSEROLE

Steps:

• In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

SWEET POTATO BALLS

Steps:

• Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.

SWEET POTATO CASSEROLE WITH CORNFLAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
• Bake in the preheated oven for 15 minutes.
• While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
• Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.

CRISPY POTATO PUFFS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

PAULA DEEN'S SWEET POTATO BALLS

Steps:

• Preheat oven to 350°F.
• Bake the potatoes until tender, then peel and mash them.
• Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon.
• Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
• Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.