Like the traditional Thanksgiving casserole but in ball form!

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INGREDIENTS

4 lbs sweet potatoes or yams
2 eggs
1/4 cup butter ; softened
1/2 cup milk or half and half
1/2 cup light brown sugar
2 Tbsp sugar
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp baking powder
4-6 Tbsp flour
2 cups graham cracker crumbs
8 ounces chopped pecans
36 mini marshmallows

Servings

INSTRUCTIONS

Pierce sweet potatoes with a fork all over and roast in oven at 350*F for 45 minutes or so. They should be super soft so you can easily scoop out the insides. Let completely cool in the skins and then cut in half and scoop into a large bowl. Add eggs, softened butter, milk/half and half, brown sugar, sugar, vanilla extract, nutmeg, cinnamon and baking powder to bowl. Refrigerate overnight or at least for 4 hours to allow mixture to become more stiff. When ready to make balls, add flour to mixture to stiffen more and make easier to form into balls. Start with the 4 Tbsp and add more if needed.

Put graham cracker crumbs into a medium bowl. Crush pecans so they are tiny pieces and put in another medium bowl. Use an ice cream scoop and put a large, overflowing scoop of yam mixture into the graham cracker crumbs. It will still be sticky but stay somewhat formed into a ball. Carefully transfer with your fingers to the pecans and cover ball in pecans. Then carefully transfer to a greased baking sheet (or baking sheet covered in silicone mat or parchment paper). Use the ice cream scoop to press a small well in the top of each ball and place 3 mini marshmallows on top of each ball.

Bake in the oven at 350*F for 30-45 minutes. Check after 30 min to see if marshmallows look a little toasted and use a food thermometer to make sure temp is at least 200*. Cook longer if needed but don't go too long or marshmallows will evaporate.

NOTES

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Yam Balls

4 lbs sweet potatoes or yams 
2  eggs 
1/4 cup butter softened
1/2 cup milk or half and half 
1/2 cup light brown sugar 
2 Tbsp sugar 
1 tsp vanilla extract 
1/4 tsp nutmeg 
1/4 tsp cinnamon 
1/4 tsp baking powder 
4-6 Tbsp flour 
2 cups graham cracker crumbs 
8 ounces chopped pecans 
36  mini marshmallows

Pierce sweet potatoes with a fork all over and roast in oven at 350*F for 45 minutes or so.  They should be super soft so you can easily scoop out the insides.  Let completely cool in the skins and then cut in half and scoop into a large bowl.  Add eggs, softened butter, milk/half and half, brown sugar, sugar, vanilla extract, nutmeg, cinnamon and baking powder to bowl.  Refrigerate overnight or at least for 4 hours to allow mixture to become more stiff.  When ready to make balls, add flour to mixture to stiffen more and make easier to form into balls.  Start with the 4 Tbsp and add more if needed.

Put graham cracker crumbs into a medium bowl.  Crush pecans so they are tiny pieces and put in another medium bowl.  Use an ice cream scoop and put a large, overflowing scoop of yam mixture into the graham cracker crumbs.  It will still be sticky but stay somewhat formed into a ball.  Carefully transfer with your fingers to the pecans and cover ball in pecans.  Then carefully transfer to a greased baking sheet (or baking sheet covered in silicone mat or parchment paper).  Use the ice cream scoop to press a small well in the top of each ball and place 3 mini marshmallows on top of each ball.

Bake in the oven at 350*F for 30-45 minutes.  Check after 30 min to see if marshmallows look a little toasted and use a food thermometer to make sure temp is at least 200*.  Cook longer if needed but don't go too long or marshmallows will evaporate.

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Yam Balls
shannachess

Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 12 Servings

Calories: 479
Calories from Fat: 208 (43%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 5g
Cholesterol 21.2mg		7 %
Sodium 758.5mg		26 %
Potassium 1158.5mg		30 %
Total Carbohydrate 65.3g		19 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 57.1g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 479

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