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Sweet Potato Balls

Sweet Potato Balls

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Michele O'Sullivan

May be frozen for later use. Just increase baking time if frozen.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
  3. Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.
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This was the 2nd Thanksgiving that I've made this exact recipe. I had to add crushed cornflakes TO THE potato mixture, and that helped firm it up a bit. I never thought of chilling it for awhile. I love this recipe, and so do my picky inlaws!!!


IF you BAKE the potatoes before peeling them instead of boiling them, the mixture is a bit drier and sticks together better. Also, I tried rolling them in nuts(pecans) and in a mixture of nuts and a crushed FROSTED cereal, a little sweeter crunch with the frosted cereal topping.


YUM! This recipe is really good! Making the potatoes into balls was a little challenging as mentioned, but after chilling it in the fridge for a while, it was workable. The only problem I had was that the marshmellows kind of disappeared from the inside. I made these ahead and froze them and then had to cook them longer, so maybe that's why. The marshmellow flavor was still there though and they were GREAT!!