These are hands down my favorite Thanksgiving side, and are now my children’s. You will always find them on our table during the holidays! In fact if we ever spend a holiday away from home, and are just guests at some one else’s for Turkey day, I always make these to bring, because it’s not Thanksgiving until I’ve had one of my Aunt Beverly’s sweet potato balls.
One of the best things about this recipe is you probably already have the ingredients on hand in your pantry. Marshmallows, Corn Flakes, sweet potatoes, brown sugar, milk and butter. You just mash the sweet potatoes like you would normal mashed potatoes, add a little melted butter and hot whipping cream or milk, then whisk them up until the are smooth but still a little chunky. Add a couple tablespoons of brown sugar and voila. You want them to be able to hold a ball shape, so don’t over mix them until they are runny or soupy.
After you have your mashed sweet potato mixture, take a small handful of it and put a large marshmallow in the middle and enclose it. Roll it in some cornflakes then place in a buttered baking dish. Fill up the pan, bake at 350 degrees for about 25 minutes until the balls are heated through and the marshmallows has turned gooey inside.
Note* If you bake them too long, the marshmallow will melt completely. The joy of eating these, is that when you bite through, there is the surprise that is a puffy-melty marshmallow hidden inside! You don’t want to disappoint people.
The best sweet potato side dish for the holidays! Mashed sweet potatoes rolled into little balls with marshmallows inside, dipped in corn flakes. I swear it’s delicious!
- 3 lbs sweet potatoes, peeled
- 1/4 cup heavy cream, heated
- 3 tbsp butter, melted
- 3 tbsp brown sugar
- 1 box of cornflakes
- 15 marshmallows
- Fill a large pot with water and bring to a rolling boil. Place sweet potatoes in pot and boil on high until fork tender and mashable.
- Drain potatoes and put into a large bowl. Add melted butter, hot milk, and brown sugar. Mix until slightly chunky and thoroughly combined.
- Preheat the oven to 350 degrees, and butter a 9×13 dish, set aside.
- In a medium sized bowl add cornflakes and slightly crush, not too much, set aside.
- Roll a small amount of mashed sweet potato into a ball, about 1/4-1/3 cup, and place one large marshmallow inside. Roll around in the cornflakes until all coated. Place in the buttered baking dish.
- Fill the dish with about 15 balls, placing in extra marshmallows as desired, and bake for 20-25 minutes.
- Let cool for about 10 minutes before serving.
Store in the fridge for up to 4 days.
Best if heated up before serving.
Keywords: sweet potatoes, thanksgiving side