Chef Folse's Sweet Potato Pecan Balls

Prep Time: 1 and 1/2 Hours
Yields: 6 Servings

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 also a wonderful addition to any holiday buffet table.


5 baked sweet potatoes
2 cups roasted, chopped pecans
3 egg yolks
1/2 tsp salt
3/4 cup brown sugar
8 tbsps melted butter
pinch of ground cloves
pinch of ground cinnamon
pinch of ground nutmeg
12 tbsps orange marmalade, divided

Preheat oven to 400degrees F. Scoop the meat from the baked sweet potatoes into a mixing bowl and mash. The five potatoes should produce 2 full cups of mashed sweet potatoes. Add egg yolks, salt, brown sugar and melted butter and blend well. 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 portions and roll each into a ball shape. Once shaped, use thumb to press a hole down into the center of the ball and fill the indention with 1 teaspoon of marmalade. Close the hole by pushing the potato over the marmalade. Roll potatoes in roasted pecans to coat evenly. Place pecan balls on a greased cookie sheet and bake 20 minutes. The internal temperature should reach 170 degrees F when done. Remove from oven, place on a serving plate and top each potato ball with an additional spoonful of the marmalade. Serve immediately.