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If you want to brighten up any get-together, you’ve got to try these fun oven-baked sweet potato balls. They take the usual casserole up a notch by rolling creamy mashed sweet potatoes in crunchy pecans. You can whip them up in advance and pop them in the oven right before the party—couldn’t be easier for anyone hosting.
After years of getting sticky with marshmallows, I made these for Thanksgiving and they were snapped up before anything else. My niece still calls them “sweet potato cookies” and always goes back for more.
Ingredients List
- Butter: Melts on top right before baking for a golden finish and richer taste
- Egg Whites: Makes those pecans cling and adds a crunchy shell
- Water: Just enough to steam the sweet potato chunks till they’re tender
- Finely chopped pecans: For best results, chop fresh pecans right before using so they’re extra flavorful
- Salt: Boosts all the flavors, sweet and savory
- Sweet potatoes: Go for richly colored ones—they’ll give the creamiest mash
- Worcestershire sauce: Brings a savory zing
- Granulated sugar: Just a hint to dial up sweetness
- Paprika: If you have smoked, use it for an extra layer of flavor
- Cayenne pepper: Toss in a pinch for gentle heat
Picking Your Ingredients
Choose sweet potatoes that feel dense and aren’t cracked. Good pecans should snap crisply in half and have a nutty smell.
How to Make Them
- Bake and Arrange:
- Bake at 400 until the outsides are toasty and the centers are nice and warm—usually takes 15-20 minutes. Lay out your balls on the baking sheet, leave some room so they brown evenly, and brush each one with melted butter.
- Shape and Coat:
- Grab the mashed potato mix and form golf-ball sized rounds with your hands or a scoop. Dunk each into the egg white mixture, let any extra drip off, then roll them in the pecans and make sure they’re well-coated all over.
- Get the Coating Area Ready:
- Spread out the chopped pecans on a big plate or wax paper. Keep your lined or greased baking tray handy nearby for easy transfer.
- Mix Up the Egg Wash:
- In a shallow bowl, whip those egg whites, salt, sugar, and water until it gets frothy—just use a fork. Add the Worcestershire, paprika, and a touch more cayenne if you’d like; whisk everything together.
- Add the Flavors:
- Sprinkle in your salt plus some cayenne and mix gently so it spreads through the mash. Don’t overdo it!
- Drain and Mash:
- Let the potatoes cool off for a few, then mash away with a fork or potato masher until nice and smooth—steer clear of blenders or you’ll end up with a gluey mash.
- Peel and Slice:
- Peel those sweet potatoes and chop them into half-inch thick pieces. Steam them in just a splash of water with the lid on over medium-low heat for 20-25 minutes—keep stirring to stop any from sticking.
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I love any excuse to break out smoked paprika for this dish. It takes the flavor up a notch, and honestly, watching family steal extras at Christmas brunch makes it all worth it.
Keeping Them Fresh
You can freeze these with no trouble—just let them cool, then pack tightly in freezer-proof bags for up to three months. Warm up on a baking sheet at 350 (leave them uncovered) until they’re crisp again. If you’re storing leftovers in the fridge, they’ll last about four days.
Swap Ideas
No pecans? Use hazelnuts or walnuts for the same crunch. Want dairy free? Melted olive oil does the trick instead of butter. If you’d rather skip eggs, try aquafaba instead for binding, but the consistency will be a bit different.
Ways to Serve
Pile these on a platter for a show-stopping side any time it’s chilly. They taste awesome next to roast turkey or ham, and balance out salads with hearty greens. For fancy starters, stick them on toothpicks and serve with spicy yogurt dip.
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Holiday Backstory
Making sweet potatoes the star at big gatherings is an old Southern custom. These spiced, nutty bites are a fun update compared to the marshmallow classics—way back when, folks made magic from whatever was in season or on hand. Setting these out at my family table just feels like giving everyone a taste of home.
Frequently Asked Questions
- → How do I keep sweet potatoes from browning once peeled?
If you don’t want your peeled sweet potatoes turning brown, just toss them in some water until you’re set to cook.
- → What’s the best way to mash sweet potatoes for this dish?
Grab a fork or old-school masher for a chunky mix. Skip the mixer so the balls hold up better when you shape them.
- → Can these be prepared ahead and frozen?
Totally. After baking, cool them down, wrap well, and stick in the freezer. Thaw, then warm up in the oven when you want to serve.
- → What can be used instead of pecans?
Try chopped walnuts or almonds if you can’t find pecans—they’ll give you that same crunch.
- → How spicy are these sweet potato balls?
The cayenne and paprika bring gentle warmth, but you can pour in less or more if you want milder or spicier bites.
- → Why use egg whites in the coating?
Egg whites help the nuts and spices stick, plus give you a light crispy texture after baking.