Paula Deen's Sweet Potato Balls
Transform your holiday table with Paula Deen's Sweet Potato Balls—a show-stopping side dish that's as indulgent as it is flavorful! These delightful sweet potato balls feature a creamy, buttery mash infused with brown sugar, cinnamon, and a hint of salt, wrapped around a soft, gooey marshmallow center. Rolled in a crispy coating of toasted pecans and coconut, each bite is a perfect harmony of textures: crunchy, smooth, and melt-in-your-mouth. Easy to prepare in just 40 minutes, this recipe is ideal for festive gatherings, offering a warm, nostalgic twist on classic sweet potato dishes. Whether you're hosting Thanksgiving or a cozy family dinner, these sweet potato balls will be the talk of the table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 large Sweet potatoes
- 6 tablespoons Butter
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 12 pieces Large marshmallows
- 1 cup Pecans, finely chopped
- 1 cup Shredded coconut
- 0 as needed Vegetable oil or cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with vegetable oil or cooking spray.
Step 2
Peel the sweet potatoes and cut them into chunks. Boil the chunks in a large pot of water until tender, about 15-20 minutes. Drain the water, then mash the sweet potatoes until smooth.
Step 3
Stir the butter, brown sugar, cinnamon, and salt into the mashed sweet potatoes. Mix well to combine, ensuring the mixture is smooth and evenly seasoned.
Step 4
Scoop about 2 tablespoons of the sweet potato mixture into your hand and flatten it slightly. Place one large marshmallow in the center and mold the sweet potato mixture around it to completely cover the marshmallow. Roll it into a ball shape. Repeat with the remaining sweet potato mixture and marshmallows.
Step 5
In a shallow bowl, combine the finely chopped pecans and shredded coconut. Roll each sweet potato ball in the pecan-coconut mixture, pressing gently to ensure it adheres well.
Step 6
Place the coated sweet potato balls on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until lightly golden and heated through.
Step 7
Remove the sweet potato balls from the oven and allow them to cool slightly before serving. Enjoy your warm, gooey, and crunchy sweet potato balls!
Nutrition Facts
| Serving size | (993.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3058.8 |
| Total Fat 215.7g | 0% |
| Saturated Fat 93.0g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 197.4mg | 0% |
| Sodium 1437.5mg | 0% |
| Total Carbohydrate 287.2g | 0% |
| Dietary Fiber 41.4g | 0% |
| Total Sugars 154.8g | |
| Protein 26.0g | 0% |
| Vitamin D 13.4IU | 0% |
| Calcium 365.1mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 1032.6mg | 0% |
Source of Calories