It amazes me how one finds methods of presenting everyday foods
in very elegant ways. These sweet potato pecan balls are not only
great tasting but are a wonderful addition to any buffet table.
- 5 baked sweet potatoes
- 2 egg yolks
- 1/2 tsp salt
- 1/2 cup brown sugar
- 8 tbsps melted butter
- pinch of ground cloves
- pinch of ground cinnamon
- pinch of ground nutmeg
- 12 tbsps mayhaw jelly
- 2 cups roasted, chopped pecans
Preheat oven to 400 degrees F. Scoop the meat from the baked sweet
potatoes, place into a mixing bowl and mash. The five potatoes should
produce two full cups of mashed sweet potatoes. Add egg yolks, salt,
brown sugar and melted butter. Blend well into the sweet potato
mixture. Add cloves, cinnamon and nutmeg, stirring well to incorporate
the flavors into the potatoes. Using a large cooking spoon, divide
the mixture into six equal parts and roll each into a ball shape.
Once shaped, use your thumb to press a hole down into the center
of the ball. Fill this indention with one teaspoon of mayhaw jelly.
Close the hole by pushing the potato over the jelly. Roll potatoes
in the roasted pecans to coat evenly. Place pecan balls on a buttered
cookie sheet. Bake ten to twelve minutes. Remove from oven, place
on a serving plate and top each potato with an additional spoonful
of the mayhaw jelly. Serve immediately.