Spicy Pecan-Crusted Sweet Potato Balls are seasoned, mashed sweet potatoes formed into balls, rolled in a spicy egg white mixture, then coated with pecans. Grain-free and gluten-free.
Do you find the specials as irresistible as I do in the grocery store the week preceding a big holiday?
Consequently, I find myself with an overabundance of sweet potatoes around Thanksgiving. It’s a great problem.
Several years ago, my friend Debbie came to the rescue with her recipe for Sweet Potato Balls. After making it her way for a few years, I completely revised the recipe. You may have noticed how I like to do that.
What Makes These Spicy Pecan-Crusted 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.
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 Spicy Pecan-Crusted Sweet Potato Balls:
Spicy Pecan-Crusted Sweet Potato Balls
Ingredients
- 2 pounds sweet potatoes
- 6 tablespoons water
- 1/2 teaspoon salt
- Dash of cayenne pepper
- 2 egg whites
- 1 teaspoon water
- 1 teaspoon salt
- 2 tablespoons sugar (or my fave sweetener, Swerve)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 2 cups finely chopped pecans
- 3 tablespoons butter, melted
Instructions
- Peel and cut sweet potatoes in 1/2-inch slices. Place in covered pot with 6 tablespoons water. Cook over medium-low heat, stirring occasionally until potatoes are soft. Usually takes 20-25 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 salt and cayenne.
- Preheat oven to 400 degrees F. Prepare a cookie sheet by covering it with parchment paper, a silicone mat or greasing it well.
- Mix egg whites, water, and salt with a fork until frothy. Add Worcestershire sauce, paprika and cayenne. Mix well.
- Spread 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 1/8 to 1/4 cup size. (Surgical gloves are really helpful here.) Drop balls one at a time into egg white mixture with a slotted spoon making sure the whole ball gets coated. Then cover ball with finely-chopped pecans.
- Place on prepared cookie sheet. Brush with melted butter.
- Bake for 15-20 minutes or until nuts become toasty and balls are heated through.
Notes
- If you have any of the egg white mixture left over, here's an idea. Add a tablespoon of melted butter to the mixture and stir. Add more pecans--maybe 1/2 cup. Pour onto a greased or silicone mat-covered baking sheet. Bake at 350 for 15 minutes or until toasty. These are so good crumbled over a salad. Or.... you could just eat them straight up like I do.
- 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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 334 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 11mg Sodium: 490mg Carbohydrates: 28g Fiber: 6g Sugar: 11g Protein: 5g
A version of this post was originally published in December 2009. It has been updated with new pictures, and a revised recipe to reflect how I make it now.
Mai Solutions
December 14, 2018 at 11:46 amThese look amazing!
Connie
November 20, 2018 at 8:34 amI 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
November 20, 2018 at 4:53 pmYou 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.
Sarah
October 14, 2010 at 3:16 pmOh 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.
Linda K. Gill
December 26, 2009 at 7:49 pmOur 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!
Katrina
December 22, 2009 at 7:29 pmThose look SO good. I love all things sweet potato! Will have to try this one for sure!
Beth Pope
December 20, 2009 at 3:18 pmThis 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
Muriel Holt
December 19, 2009 at 11:19 pmLooks very yummy, Paula (aka “Pioneer Woman II”)!!!!!!!. Can’t wait to try them.
Sandy
December 18, 2009 at 9:02 amThese 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.
Debbie
December 17, 2009 at 7:22 amThanks 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.
Susan
December 17, 2009 at 6:05 amThose 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!
MaryMoh
December 17, 2009 at 4:33 amI love sweet potatoes. These just look extremely gorgeous and delicious. They would be so good for parties. I love them. Thanks for sharing.