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    You are in: Home / Recipes / Sweet Potato Balls With Vanilla Rum Sauce Recipe
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    Sweet Potato Balls With Vanilla Rum Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Super-Wife's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    balls

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
    3. 3
      Once they finish, peel and mash them. Set oven to 350 degrees.
    4. 4
      Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
    5. 5
      Place coconut in a food processor and leave on for about 30 seconds.
    6. 6
      In a small bowl, combine coconut, granulated sugar and cinnamon.
    7. 7
      Press 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!
    8. 8
      Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
    9. 9
      Bake for 15-20 minutes.
    10. 10
      Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
    11. 11
      Add rum and heavy cream.
    12. 12
      Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
    13. 13
      When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.

    Ratings & Reviews:

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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
    34%
    Total Fat 26.1 g
    40%
    Saturated Fat 19.2 g
    96%
    Cholesterol 47.5 mg
    15%
    Sodium 217.9 mg
    9%
    Total Carbohydrate 112.8 g
    37%
    Dietary Fiber 4.2 g
    17%
    Sugars 95.1 g
    380%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    vanilla rum

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