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Sweet Potato Balls With Vanilla Rum Sauce

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“I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.”
1hr 55mins
32 balls

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
  3. Once they finish, peel and mash them. Set oven to 350 degrees.
  4. Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
  5. Place coconut in a food processor and leave on for about 30 seconds.
  6. In a small bowl, combine coconut, granulated sugar and cinnamon.
  7. Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
  8. Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
  9. Bake for 15-20 minutes.
  10. Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
  11. Add rum and heavy cream.
  12. Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
  13. When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.

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