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These festive baked sweet potato balls are perfect for holiday gatherings or any meal that needs a little extra sparkle. They offer a vibrant twist on the traditional casserole by transforming mashed sweet potatoes into pecan-crusted, flavor-packed bites. The best part is they can be made ahead and reheated right before serving, making them an easy solution for busy hosts.
I made these for Thanksgiving last year after years of wrestling with marshmallow-topped casseroles and the table was swept clean faster than anything else. My little niece calls them “sweet potato cookies” and begs for extra.
Ingredients
- Sweet potatoes: Choose ones with deeply orange flesh as they deliver the richest flavor and creaminess
- Water: Used just enough to steam the potatoes until tender
- Salt: Enhances both the sweet and the savory elements
- Cayenne pepper: Adds just a bit of background warmth
- Egg Whites: Helps the pecan coating stick and creates a crispy crust
- Granulated sugar: A light sprinkle to bring out the natural sweetness
- Worcestershire sauce: Brings in a tangy umami punch
- Paprika: Preferably smoked for added depth
- Finely chopped pecans: Look for fresh pecans and chop just before using to avoid bitterness
- Butter: Adds a final richness to the crust and helps with browning
Ingredient Selection Tips
When picking sweet potatoes look for ones without cracks and that feel heavy for their size. For pecans the freshest ones will snap when broken and have a nutty aroma.
Step-by-Step Instructions
- Peel and Prep Sweet Potatoes:
- Peel and cut the sweet potatoes into even half inch slices. Place into a pot with water just enough to create steam so the potatoes do not boil. Cook covered on medium low heat until fork tender which should take about 20 to 25 minutes stirring occasionally so none stick to the bottom.
- Drain and Mash:
- Drain the cooked sweet potatoes thoroughly and allow them to cool for a few minutes. Mash with a sturdy fork or potato masher until smooth. Avoid using a mixer or processor as it can make the potatoes gummy and heavy.
- Season the Mash:
- Sprinkle in salt and a dash of cayenne then mix gently to distribute the seasoning evenly through the mash.
- Prepare Egg Coating:
- In a shallow dish whisk egg whites water salt and sugar using a fork until frothy. Next add Worcestershire sauce paprika and additional cayenne mixing well until combined.
- Set Up Coating Station:
- Spread chopped pecans evenly on a large plate or a piece of wax paper so the balls can be rolled easily. Prepare a parchment lined or greased baking sheet nearby.
- Form and Coat Balls:
- Using a scoop or your hands form sweet potato mash into balls about the size of a golf ball. Carefully drop one at a time into the egg white mixture using a slotted spoon to fully coat. Roll each coated ball in chopped pecans pressing gently so the nuts adhere to every surface.
- Arrange and Bake:
- Place each finished ball on your prepared baking sheet leaving space so they cook evenly. With a pastry brush gently brush each ball with melted butter for maximum crunch and golden color. Bake at 400 degrees until the nuts are toasty and the balls are heated through about 15 to 20 minutes.
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I always look forward to using smoked paprika in this recipe. Its deep aroma transforms the potato mixture into something unexpectedly complex. Last Christmas we made a double batch for brunch and watching my family sneak extra balls before dinner reminded me why I love holiday cooking.
Storage Tips
Sweet potato balls freeze exceptionally well. Let them cool then wrap tightly and store in a freezer bag for up to three months. Reheat uncovered on a baking sheet at 350 degrees until warmed through and crisp again. Freshly prepared leftovers keep in the refrigerator for up to four days.
Ingredient Substitutions
If you are out of pecans try walnuts or hazelnuts which provide similar crunch. For a dairy free version swap in olive oil for the melted butter. The egg white coating can be substituted with aquafaba if making them vegan though the texture will change slightly.
Serving Suggestions
Set these out on a platter as an eye catching side at any winter gathering. They pair perfectly with roasted turkey or ham and complement hearty green salads. For an elegant appetizer skewer them on picks and serve with a little spicy yogurt dip.
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A Bit of Holiday History
Turning sweet potatoes into celebratory sides is a long standing Southern tradition. Spicy and nutty versions like this one are a clever alternative to marshmallow bakes dating back to when cooks made the most of seasonal produce and pantry staples. Passing these around my table feels like sharing a sweet slice of American home cooking.
Frequently Asked Questions
- → How do I keep sweet potatoes from browning once peeled?
To prevent browning, immediately place peeled sweet potatoes in a bowl of water until ready to cook.
- → What’s the best way to mash sweet potatoes for this dish?
Use a fork or potato masher for a rustic texture. Avoid mixers or processors for best shape retention.
- → Can these be prepared ahead and frozen?
Yes, bake the balls, let them cool, wrap well, and freeze. Thaw and reheat in the oven before serving.
- → What can be used instead of pecans?
Chopped walnuts or almonds can offer a similar crunch and flavor if pecans aren’t available.
- → How spicy are these sweet potato balls?
The amount of cayenne and paprika gives gentle heat, but you can adjust both for your preferred spice level.
- → Why use egg whites in the coating?
Egg whites help spices and nuts adhere while adding a light crispness to the exterior during baking.