Sweet Potato Pecan Balls
PREP TIME: 1 ½ hours

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.

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