1 hr 55 mins
1 hr 30 mins
I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.
My Private Note
Units: US | Metric
- 4 large sweet potatoes
- 1 2/3 cups brown sugar
- 1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
- 1/2 cup heavy whipping cream
- 1/8 lb butter
- 2 tablespoons orange juice
- 1 teaspoon orange zest (optional)
- 1/2 teaspoon nutmeg
- 2 cups sweetened flaked coconut
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 32 miniature marshmallows, 1 per ball (about half a package)
- 1/2 cup pecans (optional)
- 1Preheat oven to 450 degrees.
- 2Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
- 3Once they finish, peel and mash them. Set oven to 350 degrees.
- 4Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
- 5Place coconut in a food processor and leave on for about 30 seconds.
- 6In a small bowl, combine coconut, granulated sugar and cinnamon.
- 7Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
- 8Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
- 9Bake for 15-20 minutes.
- 10Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
- 11Add rum and heavy cream.
- 12Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
- 13When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.
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Nutritional Facts for Sweet Potato Balls With Vanilla Rum Sauce
Serving Size: 1 (182 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 677.1
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 19.2 g
- Cholesterol 47.5 mg
- Sodium 217.9 mg
- Total Carbohydrate 112.8 g
- Dietary Fiber 4.2 g
- Sugars 95.1 g
- Protein 2.8 g
The following items or measurements are not included: