Baked Sweet Potato Balls – Page 2

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the sweet potato mixture: In a large bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, vanilla extract, olive oil, and a pinch of salt. Mix until smooth and well combined.
Shape the balls: Scoop about 1 tablespoon of the mixture and roll it into small, even balls. Place them on a plate or tray.
Prepare the coating: In a separate bowl, mix the crushed cornflakes (or panko) with the chopped nuts (if using).
Coat the balls: Dip each sweet potato ball into the beaten egg, then roll it in the cornflake mixture, pressing gently to ensure an even coating.
Arrange and bake: Place the coated balls on the prepared baking sheet. Lightly spray them with cooking oil to enhance crispiness.
Bake: Bake for 20-25 minutes, or until the balls are golden brown and crispy on the outside.
Cool and serve: Let the sweet potato balls cool slightly before serving. Enjoy warm!

Smooth mash: Use well-mashed sweet potatoes for a uniform texture. Roasting or steaming the sweet potatoes before mashing enhances their natural sweetness.
Chill the mixture: Refrigerate the sweet potato mixture for 15-20 minutes before shaping to make it easier to handle.
Crispy coating: For extra crunch, use crushed cornflakes, panko, or finely chopped nuts.
Add a surprise: Stuff each ball with a mini marshmallow, a small cube of cream cheese, or brie for a gooey, indulgent center.
High heat baking: Baking at 375-400°F (190-200°C) ensures a crispy crust while keeping the inside soft and tender.
Air fryer option: For an even crispier result, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.

These Baked Sweet Potato Balls are a versatile and crowd-pleasing treat that’s easy to make and even easier to love!