Sweet Potato Pecan Balls

A Taste of Louisiana with Chef John Folse

Serves 6

The Ingredients:
5 baked sweet potatoes
2 egg yolks
1/2 tsp. salt
1/2 c. brown sugar
8 Tbsp. melted butter
pinch of ground cloves
pinch of ground cinnamon
pinch of nutmeg
12 Tbsps. mayhaw jelly
2 c. roasted, chopped pecans

The Method:
Preheat oven to 400 ° F. Scoop meat from the baked sweet potatoes, place in a mixing bowl and mash. The five potatoes should produce two full cups of mashed sweet potatoes. 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 parts and roll each into a ball shape. Once shaped, use your thumb to press a hole into the center of the ball. Fill this indentation with one teaspoon of mayhaw jelly. Close the hole by pushing the potato over the jelly. Roll potatoes in the roasted pecans to coat evenly. Place the pecan balls on a buttered cookie sheet. Bake ten to twelve minutes. Remove from oven, place on a serving plate and top each potato with an additional spoonful of mayhaw jelly. Serve immediately.

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