Description

These Baked Sweet Potato Balls make a delightful and festive side dish perfect for holiday meals or special occasions. Made from tender sweet potatoes flavored with a blend of spices, egg whites, and Worcestershire sauce, then coated in crunchy pecans and baked to golden perfection, they offer a delicious combination of creamy interior and nutty, crispy exterior.

Ingredients

Scale

Sweet Potato Mixture

2 pounds fresh sweet potatoes
6 tablespoons water
½ teaspoon salt
Dash of cayenne pepper

Egg White Mixture

2 large egg whites
1 teaspoon water
1 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon cayenne pepper

Coating and Finishing

2 cups finely chopped pecans
3 tablespoons butter, melted

Instructions

Cook Sweet Potatoes: Peel and cut the sweet potatoes into half-inch slices. Place them in a covered pot with 6 tablespoons of water and cook over medium-low heat, stirring occasionally until the potatoes are soft, about 20-25 minutes.
Prepare Potatoes: Drain the cooked potatoes and let them cool and dry for a few minutes. Mash them with a fork or potato masher, avoiding electric mixers to maintain a good texture. Season with ½ teaspoon salt and a dash of cayenne pepper.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a cookie sheet with parchment paper, a silicone baking mat, or grease it thoroughly.
Make Egg White Mixture: In a bowl, whisk together the 2 egg whites, 1 teaspoon water, 1 teaspoon salt, and 2 tablespoons sugar until frothy. Stir in Worcestershire sauce, paprika, and cayenne pepper until well combined.
Prepare Pecans: Spread the finely chopped pecans on wax paper or a plate for easy coating of the potato balls.
Form and Coat Sweet Potato Balls: Using a spring-loaded ice cream scoop or your hands (gloved for easy handling), form sweet potato balls sized between ⅛ to ¼ cup. Dip each ball in the egg white mixture using a slotted spoon to coat thoroughly, then roll to cover completely in chopped pecans.
Arrange and Butter: Place each coated sweet potato ball on the prepared cookie sheet. Brush the tops with melted butter for added flavor and browning.
Bake: Bake in the preheated oven for 15-20 minutes, or until the pecans are toasted and the balls are heated through.

Notes

Using fresh sweet potatoes ensures the best texture and flavor.
Do not use a food processor or blender when mashing the potatoes to prevent them from becoming too soft and losing structure.
Spring-loaded ice cream scoops and gloves make forming and coating the balls easier and less messy.
You can adjust the cayenne pepper amount to your desired level of spiciness.
These sweet potato balls can be made ahead and baked just before serving for convenience.
If you want a crispier exterior, bake a few minutes longer but watch closely to prevent burning.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sweet potato balls, baked sweet potatoes, festive side dish, pecan crusted sweet potatoes, holiday side