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    You are in: Home / Recipes / Paula Deen Sweet Potato Balls Recipe
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    Paula Deen Sweet Potato Balls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    mcgowanarmyfamily's Note:

    This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly!

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    Ingredients:

    Serves: 4-6

    Yield:

    balls

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

    Ratings & Reviews:

    • on November 27, 2010

      55

      Sweet potato balls were so popular in the 60s and 70s. When I came across Paula's recipe, I knew I had to try it as she had tweaked it. They were a huge hit at Thanksgiving dinner and even better the next day. This is definitely going into my recipe file. Thanks of reminding us of these gems. (Check out the reviews on the food network.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2010

      55

      This was a huge hit for Thanksgiving and something different than your typical sweet potatoes. I found this recipe in The Lady & Sons Too. Thank you for sharing this terrific recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paula Deen Sweet Potato Balls

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.2
     
    Calories from Fat 150
    25%
    Total Fat 16.7 g
    25%
    Saturated Fat 14.7 g
    73%
    Cholesterol 0.0 mg
    0%
    Sodium 209.3 mg
    8%
    Total Carbohydrate 111.9 g
    37%
    Dietary Fiber 6.4 g
    25%
    Sugars 87.5 g
    350%
    Protein 3.5 g
    7%

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