Sweet Potato Balls
Mashed sweet potato wrapped around pineapple chunks, rolled in corn flake crumbs and melted butter and baked at 350°F for 25 minutes. Make them early in the day.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Each of these sweet potato balls hides a surprise: a chunk of pineapple in the center. The sweet potatoes are boiled, mashed, seasoned and loosened with a little pineapple juice so they can be shaped, then rolled around the pineapple, coated in corn flake crumbs and dipped in melted butter.
Sandra Mills notes they can be made early in the day and reheated just before serving.
Ingredients
- 2 large sweet potatoes
- Salt and pepper to taste
- 1 small can of pineapple chunks
- Corn flake crumbs
- 2 tablespoons melted butter
Instructions
- Cook and mash. Boil and peel the sweet potatoes. Mash and season with salt and pepper.
- Soften. Add some pineapple juice from the can, enough that you can work the potato into a soft ball.
- Shape. Cover a chunk of pineapple with mashed sweet potato to make a small ball, rolling it between your palms.
- Coat. Roll the balls in corn flake crumbs and dip in the melted butter.
- Bake. Bake on a baking sheet at 350°F for 25 minutes.
Tips
- Sandra's tip: these can be done early in the day and reheated just before serving.
- Chill the mashed sweet potato for 30 minutes if it is too soft to shape.
More vegetables and side dishes
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