Sweetpotatotunaballs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

Steps:

• Pre-heat oven to 180ºC. Cook the sweet potato in a saucepan of boiling water for 8-10 minutes or until tender. Drain and mash.
• Combine potato with the tuna, breadcrumbs, coriander, sweet chilli sauce, spring onions, egg, cumin and ginger and mix ingredients toghether well.
• Form mixture into small balls and coat in cornflake crumbs.
• Place onto a lined oven tray and bake for 15 minutes, or until golden and just crisp.
• Thread 2 or 3 hot balls onto skewers and serve with the sour cream as a dipping sauce.

Steps:

• Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
• Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
• Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

Steps:

• Mash the sweet potatoes while they are still hot and add the butter, salt and spices.
• Add the egg and continue to whip until thoroughly combined.
• Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball.
• Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet.
• Bake at 400°F for 10 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Steps:

• Pierce the skin of the sweet potato several times with a paring knife or skewer. Place into the microwave, and cook on High power until the potato is tender, 5 to 9 minutes, turning the potato over halfway through cooking. When done, allow to cool until cool enough to handle.
• Peel the potato and place into a large mixing bowl. Add the vegetables, banana, raisins, apples, and oatmeal. Mix using an electric mixer on high speed until the vegetables have been reduced to tiny pieces and the mixture is thoroughly combined. If the mixture is too dry, add a little water until soft enough to roll into balls.
• Line a baking sheet with parchment or waxed paper. Roll the mixture into marble-sized balls and place onto baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer, and freeze solid. Once frozen, remove treats from parchment paper and store in a resealable plastic bag. Defrost treats before serving.

Steps:

• Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.

Steps:

• Mix sweet potatoes, egg, 2 tablespoons butter, cream, salt and nutmeg. Divide into six to eight portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9-in. pie plate. Bake at 400° for 15 minutes.

Steps:

• In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
• Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
• Fry balls in oil until golden. Drain on paper towels. Serve.

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.

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:

• Mix mashed sweet potatoes with brown sugar, orange juice, and nutmeg.
• In another bowl mix pecans, sugar, and cinnamon.
• Take a marshmallow, press potatoes around it, then roll in pecan mixture.
• Bake for 15-20 minutes at 350 degrees.

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.