JUMP TO RECIPE CARD JUMP TO STEP-BY-STEP VIDEO

Sneak Preview: These pecan-crusted sweet potato balls are baked until crisp outside and creamy inside. Made with pecans, paprika, cayenne, and Worcestershire sauce, they’re a savory holiday side dish ready in about 1 hour.

Pecan Crusted Sweet Potato Balls-ready to serve on a platter

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

How do you resist a sweet potato sale? I can’t! I always end up with more than I know what to do with.

That’s where these pecan-crusted sweet potato balls come in. They’re savory instead of sugary, coated with chopped pecans, and baked until the outside turns crisp while the inside stays creamy and soft.

Ingredients & Substitutions

• SWEET POTATOES: Fresh sweet potatoes work best. Avoid canned sweet potatoes, which are usually too soft. I haven’t tested yams in this recipe.

• CAYENNE PEPPER: Adds a little heat. Reduce the amount if you prefer a milder flavor.

• EGG WHITES: Help the seasoning stick and give the pecans something to cling to. Save the yolks for homemade noodles or microwave pastry cream.

• SUGAR: Granulated sugar, brown sugar, Swerve, or another sugar substitute all work here.

• WORCESTERSHIRE SAUCE: Adds savory depth and balances the sweetness of the potatoes. Use a gluten-free version if needed.

• PAPRIKA: Sweet paprika adds color and mild flavor without making the coating spicy.

• PECANS: Finely chopped pecans coat the outside. Cornflake crumbs can be substituted for a nut-free version.

• BUTTER: Salted or unsalted butter both work. Dairy-free butter can also be substituted.

How To Make Pecan-Crusted Sweet Potato Balls

slicing raw potatoes with a kinfe on a chopping board — Preparing the sweet potatoes

using a whisk to mix the egg white dipping mixture in a bowl. — While cooking sweet potatoes, make an egg-white dipping mixture. Start by whisking egg whites, salt, and water in a small bowl until frothy. Then, add spices and whisk again.

preparing the pecans to coat Sweet Potato Balls with egg whites in one bowl, and pecans on a paper plate. — Form balls between ¼-½ cups in size. I like to use a spring-loaded ice cream dipper and wear surgical gloves.

dipping the balls in a spicy sauce with a slotted spoon. — Use a slotted spoon to dip each sweet potato ball in the egg-white mixture.

covering the Sweet Potato Balls with nuts using a spoon. — Cover with chopped pecans.

brushing the sweet potatoes with a glaze. — Place balls on a prepared baking sheet. Brush with butter. Bake at 400˚ F (200˚C) for 15-20 minutes.

Pecan-Crusted Sweet Potato Balls

By Paula Rhodes

These mashed sweet potatoes are formed into balls, rolled in a spicy egg white mixture, and then rolled in chopped pecans. They’re a savory, make-ahead alternative to traditional sweet potato casseroles.”

5 from 12 votes

PRINT RECIPE PIN RECIPE

Video

Prep time: 50

Cook time: 20

Total time: 1 10

Ingredients

2 pounds (907 g) sweet potatoes, fresh
6 tablespoons (90 g) water
½ teaspoon salt
dash cayenne pepper

Egg White Coating

2 large (66 g) egg whites
1 teaspoon water
1 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon cayenne
2 cups (250 g) finely chopped pecans
3 tablespoons (42 g) butter, melted

Instructions

Peel and cut 2 pounds (907 g) sweet potatoes, fresh into half-inch slices. Place them into a covered pot with 6 tablespoons (90 g) water. Cook over medium-low heat, occasionally stirring until potatoes are soft. It usually takes 20-25 minutes.
Drain the potatoes and allow them to cool and dry for a few minutes. Mash with a fork or potato masher. (Do not use a mixer, food processor, or immersion blender as they will cause sweet potatoes to be too soft.)
Season with ½ teaspoon salt and dash cayenne pepper.
Preheat oven to 400˚ F (200˚C). Prepare a cookie sheet by covering it with parchment paper, a silicone mat, or grease it well.
Mix 2 large (66 g) egg whites, 1 teaspoon water, 1 teaspoon salt, and 2 tablespoons granulated sugar with a fork until frothy. Add 2 teaspoons Worcestershire sauce, 1 tablespoon paprika, and 1 teaspoon cayenne. Mix well.
Spread 2 cups (250 g) finely chopped pecans on a piece of wax paper or a plate.
Make sweet potato balls using a spring-loaded ice cream scoop. I like balls between ⅛ to ¼ cup size. (Surgical gloves are really helpful here.) Drop balls one at a time into the egg white mixture with a slotted spoon making sure the whole ball gets coated. Then cover each ball with finely-chopped pecans.
Place on a prepared cookie sheet. Brush with 3 tablespoons (42 g) butter, melted.
Bake for 15-20 minutes or until nuts become toasty and balls are heated through.

Notes

Make-Ahead: If you want to peel the sweet potatoes ahead of time without them turning brown, immediately place peeled sweet potatoes into a bowl full of water to slow down the browning.
Prepare balls and bake them at your convenience. When cool, wrap sweet potato balls well and freeze them. Thaw and reheat in the oven before serving.
Note about the calorie count: The nutritional estimates on this recipe may be a little high because you will probably have a little bit of the egg mixture and butter left over after making the balls.
Variation: For a more traditional sweet potato flavor, add a teaspoon of cinnamon or a dash of nutmeg instead of Worcestershire sauce.

Nutrition

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

Since I only make this recipe for big holiday meals, I love that you can make the balls ahead of time and freeze them. Thanks to my friend, Debbie, for sharing this lovely recipe.

If you are a bread maker, try these Sweet Potato Dinner Rolls. If you need a different holiday side dish, look at my Sweet and White Mashed Potato Swirl recipe. Another favorite idea for fresh sweet potatoes is to make Skinny Sweet Potato Chips.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

My Amazon Store

12 Comments

These look amazing!

I have never heard of Swerve. Where do you buy it? Cannot wait to make this for my family. Wishing you and your family a very Happy Thanksgiving.

Paula says:

at

You can get it at places like Whole Foods and Sprouts in our area. It’s also available on Amazon (usually cheaper) here. It is a little pricey so I save it for special occasions.

Reply

Oh my gosh, this looks amazing! I tell you your site always makes me so hungry when I’m done visiting it. Anyway, I’m making these ASAP.

Our son-in-law is the only one in our family who likes sweet potatoes as much I do. Actually, he likes them better since he orders sweet potato fries instead of french fries (are they only in Louisiana?) Anyway, he will be surprised when I make these!

Those look SO good. I love all things sweet potato! Will have to try this one for sure!

This sounds and looks great – I am going to the store this afternoon and am getting everything to make these as part of our Christmas meal! Thanks for sharing – Debbie and Paula

Looks very yummy, Paula (aka “Pioneer Woman II”)!!!!!!!. Can’t wait to try them.

These sweet potato balls look great and so appealing. I am not sure I have the time right now to make them but I will be putting this on my list of must do’s.

Thanks for adapting the recipe. Think I will try your version next time. Had not planned to make these for Christmas but yours look so good, may have to try your version.

Those look delicious! I love sweet potatoes, but, unfortunately, I am the only one in my family who does, so I don’t get them very often.

On another note, I buy my hazelnuts in 1/2 cup packages. They are already shelled and somewhat chopped. I seldom use hazelnuts (I use more almonds and pecans) so buying them ready to use makes more sense to me. Thanks for dropping by my blog!

I love sweet potatoes. These just look extremely gorgeous and delicious. They would be so good for parties. I love them. Thanks for sharing.

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.