Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: Whenever I make this side dish, I am reminded of the Jewish holidays. In the early years of my life, my mom always had sweet potatoes as a side dish for every special occasion. Truth be told, the sweet potatoes mom used came out of a can. More of the Backstory after the recipe…
Sweet Potato Balls
- 3 lbs. sweet potatoes 2-3 large cans of sweet potatoes can be used
- 2 tbsp. unsalted butter parve margarine can be used
- 2 large large eggs, beaten
- 1/2 tsp. Kosher salt
- 1/4 tbsp. cinammon
- 1/4 tbsp. ground nutmeg
- 1 box graham cracker crumbs ginger snap cookies can be substituted
- non-stick baking spray
Peel potatoes and cut into large chunks. Place potatoes in large pot and add water to cover. Cook on medium heat for about 30-40 minutes or until potatoes are soft.
Drain potatoes and add butter, eggs, salt, cinnamon and nutmeg. Mash well and and store in refrigerator for about 40 minutes.
Preheat oven to 400 degrees. Spray a baking sheet with non-stick baking spray. Place graham cracker crumbs into a shallow bowl. Form potato balls and roll in graham cracker crumbs. Put on baking sheet pan. Bake for 10-15 minutes. Serve hot.
…The Backstory continues: I have used canned sweet potatoes, but I do prefer the fresh ones from the produce section of the supermarket. Of course, my adult children only remember the canned ones. Not true, but to keep the peace, I let them have their memories.
My gal friends always have a variation for these potatoes. A few phone calls always produce a variety of recipes. I love this one because it is a little different than the one I make in a baking dish. This is so sweet and luscious that I think that when I am done writing this, I am heading to the market to get the ingredients. Yes, I am buying the fresh sweet potatoes. Or maybe the cans to bring back a bit of my youth. Thanks, Mom.