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Fried Sweet Potato Balls
If I had my druthers, I’d mix coconut and crushed pineapple into the sweet potatoes and add a handful of chopped pecans to the cornflake coating. But children tend to be purists. And after all, I’m not trying to please myself. I’m just thankful when everyone is happy eating dinner.
Sharon Bowers
Ingredients
| 2-3 large sweet potatoes (enough to make a scant 2 cups mashed), scrubbed | 1 egg | |
| 1/4 cup brown sugar | 2 tablespoons orange juice | |
| 3 tablespoons unsalted butter, melted | 3 cups cornflakes, crushed | |
| 1 tablespoon pumpkin pie spice | 10 large marshmallows | |
| 1/2 teaspoon grated orange zest | 1/2 cup vegetable oil, for frying |
directions
Prep:
10 min
Total:
15 min (Quick)
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1
Prick your sweet potatoes several times with a fork, then microwave 6-8 minutes, or until tender. Carefully scoop the flesh into a large bowl and mash with the sugar, butter, spice and zest. In a shallow bowl, beat the egg with the orange juice. Put the cornflakes on a plate.
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2
Mold a scant 1/4 cup of the sweet potatoes around a marshmallow and roll it first in the beaten egg mixture, then in the cornflakes. Set each ball on a plate while you finish rolling the rest.
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3
Heat the oil in a 10-inch skillet over medium-high heat. Fry the balls, 3 or 4 at a time, turning frequently until lightly browned all over, about 3 to 4 minutes. Don’t overcook, or the marshmallows will melt and the balls will collapse. Keep warm on a plate in an oven on low heat as you finish cooking the rest. Serve at once. Note: For a slightly healthier version, you can bake the sweet potato balls at 375 degrees F for 10 to 15 minutes, or until golden outside and heated through, but I can’t promise that your kids will weep with gratitude.
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