Baked Sweet Potato Balls (Print Version)
# Ingredients:
→ Sweet Potato Mix
01 -
dash cayenne pepper
02 -
0.5 teaspoon salt
03 -
90 g water
04 -
907 g sweet potatoes, peeled and sliced about 1.25 cm thick
→ Egg White Blend
05 -
2 teaspoons Worcestershire sauce
06 -
25 g granulated sugar (about 2 tbsp)
07 -
1 teaspoon cayenne pepper
08 -
1 tablespoon paprika
09 -
5 g water (roughly 1 teaspoon)
10 -
1 teaspoon salt
11 -
66 g egg whites (from 2 large eggs)
→ Coating and Putting Together
12 -
42 g butter, melted
13 -
250 g pecans, chopped fine
# Instructions:
01 -
Set the oven to heat up at 200°C. Grab a baking sheet and toss on some parchment, a silicone mat, or add a bit of grease.
02 -
Slice the sweet potatoes after peeling, make each about 1.25 cm thick. Pop them in a covered pot with water. Cook on medium-low and give them a stir here and there. Once you can slide a fork in no problem, they’re done. Should take 20 to 25 minutes.
03 -
Let the cooked potatoes cool off a bit after draining them. Smash them up using a fork or a potato masher until nice and smooth. Toss in some salt and just a little cayenne. Don’t bother with a mixer or food processor.
04 -
Dump egg whites, water, salt, and sugar in a bowl and whisk them until they’re foamy. Mix in the Worcestershire sauce, cayenne, and paprika until it all blends together well.
05 -
Pour the chopped pecans onto a big plate or a layer of wax paper so you’re set up for rolling later.
06 -
Scoop up the mashed sweet potato and roll into balls by hand or use a small scoop. Aim for balls anywhere from 30 to 60 g.
07 -
Take each potato ball, dunk it into the egg mix, and make sure it’s covered all over. Then roll it around in the chopped pecans till it’s fully covered.
08 -
Space the pecan-coated balls out on your baking tray. Brush a bit of melted butter on top of each one.
09 -
Bake in the hot oven for 15–20 minutes. You want the nuts a little toasty and the centers warmed through.
# Notes:
01 -
If you don’t want your cut sweet potatoes turning brown, drop them in water while you get set up. These can go in the freezer if you want to make them ahead, then just warm ‘em up when needed. You’ll likely have some leftover egg white and butter.