Baked Sweet Potato Balls (Print Version)
# Ingredients:
→ Sweet Potato Mixture
01 -
907 g sweet potatoes, fresh, peeled and cut into 1.25 cm slices
02 -
90 g water
03 -
0.5 teaspoon salt
04 -
dash cayenne pepper
→ Egg White Coating
05 -
66 g egg whites (from 2 large eggs)
06 -
5 g water (1 teaspoon)
07 -
1 teaspoon salt
08 -
25 g granulated sugar (2 tablespoons)
09 -
2 teaspoons Worcestershire sauce
10 -
1 tablespoon paprika
11 -
1 teaspoon cayenne pepper
→ Coating and Assembly
12 -
250 g pecans, finely chopped
13 -
42 g butter, melted
# Instructions:
01 -
Peel and slice sweet potatoes into 1.25 cm rounds. Transfer to a covered pot with water and cook over medium-low heat, stirring occasionally, until fork-tender, approximately 20–25 minutes.
02 -
Drain potatoes and let them cool slightly. Mash thoroughly using a fork or potato masher. Season with salt and a dash of cayenne. Do not use electric mixers or food processors.
03 -
Preheat oven to 200°C. Line a baking sheet with parchment paper, a silicone mat, or grease lightly.
04 -
In a bowl, whisk egg whites, water, salt, and granulated sugar until frothy. Blend in Worcestershire sauce, paprika, and cayenne pepper until fully incorporated.
05 -
Spread finely chopped pecans on wax paper or a large plate for coating.
06 -
Shape the mashed sweet potato mixture into balls, approximately 30–60 g each, using a spring-loaded scoop or by hand.
07 -
Dip each sweet potato ball in the egg white mixture until fully coated. Roll in chopped pecans to cover all sides.
08 -
Place coated balls on prepared baking sheet. Gently brush each with melted butter.
09 -
Bake in preheated oven for 15–20 minutes, until nuts are toasted and centres are heated through.
# Notes:
01 -
To prevent browning, immerse peeled sweet potatoes in water if prepping ahead. Finished balls can be frozen and reheated for serving. Expect some egg white and butter to remain unused.