Mallow Sweet Potato Balls
Indulge in the ultimate sweet-and-savory bite with these Mallow Sweet Potato Balls, a comforting treat bursting with autumn-inspired flavors. Made from a creamy mash of roasted sweet potatoes, brown sugar, and warm spices like cinnamon and nutmeg, these delightful morsels are wrapped around gooey mini marshmallows for a surprise burst of sweetness. Coated in a crispy panko breadcrumb exterior and fried to golden perfection, each bite delivers a satisfying crunch followed by a molten, marshmallow center. Perfect as an appetizer, side dish, or party snack, these sweet potato balls are a creative twist on classic fall flavors that your family and guests will love. Ready in just 35 minutes of prep and cooking time, they’re a quick, crowd-pleasing treat best served warm and fresh from the fryer!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 18 pieces mini marshmallows
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork several times. Place them on a baking sheet and bake for 45-50 minutes, or until the insides are soft.
Allow the sweet potatoes to cool slightly, then peel off the skins and place the flesh in a large mixing bowl.
Add brown sugar, butter, cinnamon, nutmeg, and salt to the bowl with the sweet potato flesh. Mash everything together until smooth and well combined.
Take about 2 tablespoons of the mashed sweet potato mixture and flatten it into a small disc in your hand. Place one mini marshmallow in the center and wrap the sweet potato mixture around it to form a ball. Repeat with the remaining ingredients to make approximately 18 balls.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each sweet potato ball in the flour, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs, ensuring an even coating.
Heat the vegetable oil in a deep saucepan or frying pan over medium heat until it reaches 350°F (175°C).
Carefully lower the coated sweet potato balls into the hot oil, frying in batches for 2-3 minutes or until golden brown and crispy on the outside.
Use a slotted spoon to remove the sweet potato balls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve warm and enjoy the gooey, sweet, and crispy treat!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 12.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
