Ingredientes para Paula Deen Sweet Potato Balls
- 2 lbs sweet potatoes
- 1/3 cup packed brown sugar
- 2 tablespoons orange juice (optional)
- 1/4 teaspoon orange zest (optional)
- 1/2 teaspoon ground nutmeg
- Shredded Coconut
- Granulated Sugar
- Ground Cinnamon
- 12 large marshmallows (or 6 for less oozing)
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Cómo preparar Paula Deen Sweet Potato Balls
- Preheat oven to 350°F (175°C).
- Bake 2 lbs of sweet potatoes until tender (about 45-60 minutes), then let them cool completely before peeling and mashing.
- In a large bowl, mash the sweet potatoes. Add 1/3 cup packed brown sugar, 2 tablespoons orange juice (optional: omit or reduce), 1/4 teaspoon orange zest (optional: omit), and 1/2 teaspoon ground nutmeg. Mix well.
- In a separate bowl, combine 1 cup shredded coconut, 2 tablespoons granulated sugar, and 1/4 teaspoon ground cinnamon.
- Place one large marshmallow (or 1/2 for less oozing) in the center of a heaping 1/4 cup of mashed sweet potato mixture.
- Gently shape the mixture around the marshmallow, forming a 2 to 3-inch diameter ball.
- Roll each ball in the coconut mixture until fully coated.
- Place the coated balls in a nonstick muffin tin. (This recipe makes about 12 large balls)
- Bake for 15-20 minutes, watching carefully during the last few minutes to prevent marshmallow leakage. Overbaked balls will burst.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
350g
Fat
73g
Carbs
37g