Sweet Potato Balls With Vanilla Rum Sauce Recipes

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

Steps:

• Preheat oven to 450 degrees.
• 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)
• Once they finish, peel and mash them. Set oven to 350 degrees.
• Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
• Place coconut in a food processor and leave on for about 30 seconds.
• In a small bowl, combine coconut, granulated sugar and cinnamon.
• 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!
• Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
• Bake for 15-20 minutes.
• Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
• Add rum and heavy cream.
• Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
• 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.

Steps:

• 1. Preheat oven to 350.
• 2. Peel yams and cut into 1-2 inch cubes put in a large stock pot, add just enough water to cover. Add vanilla beans, rum, salt, nutmeg and 2 cups of the brown sugar.
• 3. Bring to a boil then reduce to simmer. Cook until the yams are almost cooked through, about 10 minutes.
• 4. Put yams into a 12 by 9 baking dish with about 2-3 cups of liquid and vanilla beans. Sprinkle with remaining 1/2 cup of brown sugar and dot with butter.
• 5. Bake until yams are completely cooked, about 15-20 minutes.

Steps:

• Cook potatoes until tender, peel.
• You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
• Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
• Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
• Push a large marshmallow into the center of each potato ball.
• Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
• Cover and refrigerate while making the caramel sauce.
• CARAMEL SAUCE:.
• Melt butter in a saucepan on low heat, add brown sugar and salt.
• Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
• Remove from heat and stir in vanilla.
• Let sit for 5 minutes.
• Pour sauce over potato balls.
• Add mini marshmallows on top.
• Top with crushed walnuts or pecans.
• Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.