Baked Sweet Potato Balls with Crunchy Cornflakes

Baked Sweet Potato Balls with Crunchy Cornflakes

November 21, 2017

Chef Alli is talking about shopping local for Small Business Saturday this weekend, November 25th! Kansas Originals carries tons of local Kansas products to help you support Kansas businesses! Watch the WIBW segment on YouTube and enjoy making these holiday recipes and shopping local this week!

Baked Sweet Potato Balls with Crunchy Cornflakes 

Original recipe from my friend, Susan Wenger, whose family has enjoyed this dish as part of their Thanksgiving dinner for many years. I had never heard of these but thought they sounded so fun to make - and they are!! What a neat addition to any Thanksgiving meal. 

2 large cans of Yams, 40 oz. each, drained well (I used Bruce's Yams, Cut Sweet Potatoes in Syrup) 

1 egg

3/4 tsp. kosher salt 

12-15 large marshmallows from a 10 oz.

12 oz. box corn flakes, crushed just slightly 

2 cups heavy whipping cream 

1 cup dark brown sugar 

1/2 tsp. kosher salt 

2 Tbs. Grandma Hoerner's Orange Marmalade 

kosher salt, for sprinkling 

 

Preheat oven to 375 degrees F. Drain yams and mash well; add egg, mashing again until mixture is well combined and rather "fluffy" in texture. 

Place crushed corn flakes into a shallow dish. Using your hands, form sweet potato mixture around each marshmallow making each sweet potato ball just slightly smaller than a tennis ball in size.

Gently roll each sweet potato ball in corn flakes, packing lightly with your hands. Place balls side-by-side into a greased 9 x 13 pan or very large greased casserole dish. Spray top of  balls lightly with nonstick spray. 

Bake sweet potato balls, uncovered, for 20 minutes or until very golden brown. 

Meanwhile, in a large mixing bowl, whisk whipping  cream, brown sugar, salt, and orange marmalade together until brown sugar is dissolved; set aside.

Remove pan from oven and gently pour prepared whipping cream mixture around them, slightly drizzling over the sweet potato balls a bit, too. Sprinkle balls with a smidgen of kosher salt. 

Reduce oven temperature to 350 degrees F.; bake balls an additional 20 minutes or until hot and bubbly throughout.  Serve at once.

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