Paula Deen Sweet Potato Balls

Paula Deen sweet potato balls turn baked sweet potatoes, brown sugar and a toasted coconut coating into a gooey marshmallow-filled side dish in 1 hour 30 minutes. It's an easy sweet potato side dish for the holiday table, Sunday dinner or a church supper, and it's make-ahead friendly too.

Watch the oven closely for the last few minutes, because the marshmallow expands as it bakes. Leave them too long and the potato balls burst open and leak melted marshmallow onto the pan.

Paula adds orange extract, orange zest and fresh nutmeg to the mashed sweet potatoes, so they taste brighter than a plain candied version. She also rolls each ball in coconut tossed with sugar, cinnamon and a spoonful of flour, which gives the outside a crisp, toasty coating.

Paula Deen Sweet Potato Balls

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Sweet mashed potatoes wrap around a whole marshmallow, then get rolled in cinnamon coconut. Baking turns the outside golden and crisp while the center melts into a soft, sticky surprise.

Ingredients

• 4 large sweet potatoes
  

• ⅔ cup packed brown sugar
  

• 5 tablespoons All-purpose flour, divided
  

• ¼ teaspoon orange extract
  

• 1 teaspoon orange zest
  

• ½ teaspoon freshly grated Nutmeg
  

• 2 cups sweetened shredded coconut
  

• ½ cup granulated sugar
  

• 1 teaspoon ground cinnamon
  

• 1 large marshmallows per sweet potato ball
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then wash the 4 large sweet potatoes and set them on a baking sheet.
• Bake the potatoes: Bake the sweet potatoes until they are tender all the way through. Once they are cool enough to handle, peel and mash them in a large bowl.
• Season the mash: Stir ⅔ cup packed brown sugar, ¼ teaspoon orange extract, 1 teaspoon orange zest, ½ teaspoon freshly grated nutmeg and 4 tablespoons of the flour into the mashed sweet potatoes. Mix until the batter is smooth and evenly spiced.
• Mix the coating: Toss 2 cups sweetened shredded coconut with ½ cup granulated sugar, 1 teaspoon ground cinnamon and the remaining 1 tablespoon flour in a separate bowl. Set it next to your work space so it's ready for rolling.
• Wrap the marshmallows: Press the mashed sweet potatoes around 1 large marshmallow per ball, shaping each one into a ball 2 to 3 inches across. Seal the potato fully over the marshmallow so nothing peeks through.
• Coat the balls: Roll each ball in the coconut mixture until it is covered on all sides. Then set the balls on a baking sheet.
• Bake and watch: Bake for 15 to 20 minutes. Keep a close eye on them for the last few minutes, since the expanding marshmallows can make the potato balls burst open.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make sweet potato balls ahead of time?

You can bake and mash the sweet potatoes, mix in the seasonings and shape the balls a day ahead. Keep them covered in the fridge, roll them in the coconut just before baking, and add a few extra minutes in the oven since they start cold.

Why did my sweet potato balls burst open in the oven?

The marshmallow expands as it heats, and any thin spot or crack in the potato lets it push through. Wrap each marshmallow in a thick, even layer and pull the pan out as soon as the coconut turns golden.

Can I use canned sweet potatoes instead of baking fresh ones?

Drained canned sweet potatoes work in a pinch, but pat them dry so the mixture isn't wet. Baked fresh potatoes have a deeper flavor and a thicker mash, which holds the shape better around the marshmallow.

How do I store and reheat leftover sweet potato balls?

Keep leftovers in an airtight container in the fridge for up to 3 days. Warm them in a 350°F oven for about 10 minutes, because the microwave softens the coconut coating.

Can I use mini marshmallows instead of large ones?

A single large marshmallow gives you one gooey center, which is what the recipe is built around. If you only have minis, press 3 or 4 together in the middle and wrap the potato around them, though the filling will melt a little less neatly.