Preview: These Sweet Potato Balls are mashed sweet potatoes formed into balls and covered with chopped pecans, then baked–an impressive side dish, for sure.
Several years ago, my friend Debbie came to the rescue with her recipe for Baked Sweet Potato Balls. This is my version.
Sweet Potato Balls with a Pecan Crust are seasoned, mashed sweet potatoes formed into balls, rolled in a spicy egg white mixture, then coated with pecans. Make these a tradition on your Thanksgiving menu.
What makes these Sweet Potato Balls special?
The technique for cooking the sweet potatoes comes from the Nov-Dec 2018 issue of Cooks Country. It’s a simple task on top of the stove but results in a rich and concentrated sweet potato flavor.
Marshmallows seem to find their way into many sweet potato casseroles served around the holidays, but I finally decided to say “no” to vegetable desserts.
Instead, I use a little bit of Swerve (but you can use sugar or your favorite sweetener) to get the slightly “sweet” flavor in the sweet and spicy pecan coating. The “spicy” notes come from Worcestershire sauce, paprika, and cayenne.
Can this sweet potato recipe be made ahead?
Admittedly, these sweet potato balls are a little trouble. Luckily, you can do most of the work ahead of time.
Prepare balls and bake at your convenience. When cool, wrap sweet potato balls well and freeze. Allow to thaw and reheat in the oven before serving.
How to make “Sweet Potato Balls”
More Sweet Potato Recipes
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Updated May 2020