Pecan Crusted Sweet Potato Balls
Prep time
Cook time
Total time
Serves: 36 potato balls
  • 2 cups mashed sweet potatoes
  • 1 cup brown sugar, divided
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 6 oz flour, divided
  • ⅛ teaspoon cinnamon
  • 1 cup pecans
  1. Preheat oven to 375º F.
  2. To the mashed potatoes, add the butter, ½ cup of brown sugar, eggs, cinnamon and ¼ cup (4 oz) of flour and mix until combined.
  3. Allow the mixture to cool completely.
  4. Place the pecans in a food processor pulse until finely chopped. You'll have a meal like texture with some larger crumbs.
  5. Add the remaining ½ cup of brown sugar and 2 oz of flour to the pecans and stir to combine.
  6. Pour the pecan breading into a shallow dish.
  7. Use a cookie scoop to drop 1½ tablespoon dollops of the potato mixture into the pecan mixture.
  8. Gently push the coating around the potato ball to coat.
  9. Place the coated potato ball on a cookie sheet lined with parchment or silpat.
  10. Continue until all sweet potato balls have been made.
  11. Bake at 375º F for approximately 25 minutes.
  12. Allow to cool on the cookie sheet for about 8 minutes and transfer to a cooling rack to cool another 5 minutes or so.
Recipe by I Heart Kitchen at