Sweet Potato Balls

READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes until tender, peel.
  • You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
  • Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
  • Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
  • Push a large marshmallow into the center of each potato ball.
  • Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
  • Cover and refrigerate while making the caramel sauce.
  • CARAMEL SAUCE:
  • Melt butter in a saucepan on low heat, add brown sugar and salt.
  • Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
  • Remove from heat and stir in vanilla.
  • Let sit for 5 minutes.
  • Pour sauce over potato balls.
  • Add mini marshmallows on top.
  • Top with crushed walnuts or pecans.
  • Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.
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