Pecan Crusted Sweet Potato Balls
Author: Michelle
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
- Preheat oven to 375º F.
- 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.
- Allow the mixture to cool completely.
- Place the pecans in a food processor pulse until finely chopped. You'll have a meal like texture with some larger crumbs.
- Add the remaining ½ cup of brown sugar and 2 oz of flour to the pecans and stir to combine.
- Pour the pecan breading into a shallow dish.
- Use a cookie scoop to drop 1½ tablespoon dollops of the potato mixture into the pecan mixture.
- Gently push the coating around the potato ball to coat.
- Place the coated potato ball on a cookie sheet lined with parchment or silpat.
- Continue until all sweet potato balls have been made.
- Bake at 375º F for approximately 25 minutes.
- 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 https://www.iheartkitchen.com/pecan-crusted-sweet-potato-balls/
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