Celebrating Modern Jewish Living Through Food, Tradition, and Family
Sweet Potato Balls
The Backstory: Whenever I make this side dish, I am reminded of the Jewish holidays. In the early years of my life, my mom always had sweet potatoes as a side dish for every special occasion. Truth be told, the sweet potatoes mom used came out of a can. More of the Backstory after the recipe…
Sweet Potato Balls
Ingredients
- 3 lbs. sweet potatoes 2-3 large cans of sweet potatoes can be used
- 2 tbsp. unsalted butter parve margarine can be used
- 2 large large eggs, beaten
- 1/2 tsp. Kosher salt
- 1/4 tbsp. cinammon
- 1/4 tbsp. ground nutmeg
- 1 box graham cracker crumbs ginger snap cookies can be substituted
- non-stick baking spray
Instructions
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Peel potatoes and cut into large chunks. Place potatoes in large pot and add water to cover. Cook on medium heat for about 30-40 minutes or until potatoes are soft.
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Drain potatoes and add butter, eggs, salt, cinnamon and nutmeg. Mash well and and store in refrigerator for about 40 minutes.
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Preheat oven to 400 degrees. Spray a baking sheet with non-stick baking spray. Place graham cracker crumbs into a shallow bowl. Form potato balls and roll in graham cracker crumbs. Put on baking sheet pan. Bake for 10-15 minutes. Serve hot.
…The Backstory continues: I have used canned sweet potatoes, but I do prefer the fresh ones from the produce section of the supermarket. Of course, my adult children only remember the canned ones. Not true, but to keep the peace, I let them have their memories.
My gal friends always have a variation for these potatoes. A few phone calls always produce a variety of recipes. I love this one because it is a little different than the one I make in a baking dish. This is so sweet and luscious that I think that when I am done writing this, I am heading to the market to get the ingredients. Yes, I am buying the fresh sweet potatoes. Or maybe the cans to bring back a bit of my youth. Thanks, Mom.