SWEET POTATO BALLS WITH VANILLA RUM SAUCE

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Sweet Potato Balls With Vanilla Rum Sauce image

I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.

Provided by Super-Wife

Categories     Dessert

Time 1h55m

Yield 32 balls, 6-8 serving(s)

Number Of Ingredients 13

4 large sweet potatoes
1 2/3 cups brown sugar
1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
1/2 cup heavy whipping cream
1/8 lb butter
2 tablespoons orange juice
1 teaspoon orange zest (optional)
1/2 teaspoon nutmeg
2 cups sweetened flaked coconut
1/2 cup granulated sugar
1 teaspoon cinnamon
32 miniature marshmallows, 1 per ball (about half a package)
1/2 cup pecans (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
  • Once they finish, peel and mash them. Set oven to 350 degrees.
  • Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
  • Place coconut in a food processor and leave on for about 30 seconds.
  • In a small bowl, combine coconut, granulated sugar and cinnamon.
  • Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
  • Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
  • Bake for 15-20 minutes.
  • Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
  • Add rum and heavy cream.
  • Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
  • When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.

Nutrition Facts : Calories 677.1, Fat 26.2, SaturatedFat 19.2, Cholesterol 47.5, Sodium 217.9, Carbohydrate 112.9, Fiber 4.3, Sugar 95.1, Protein 2.9

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