Follow these steps for perfect results
cooked sweet potatoes
oleo
small marshmallows
coconut
shredded
Blend cooked sweet potatoes and oleo together until smooth.
Take a small amount of the sweet potato mixture.
Place a small marshmallow in the center.
Wrap the sweet potato mixture around the marshmallow, forming a ball.
Roll the sweet potato ball in coconut flakes until fully coated.
Place the coconut-covered sweet potato balls on a baking sheet.
Bake at 300°F (150°C) for 10 minutes, or until heated through.
Expert advice for the best results
Use a cookie scoop to ensure uniform ball size.
Toast the coconut lightly before rolling the balls for a more intense flavor.
Chill the sweet potato mixture before rolling for easier handling.
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in the refrigerator.
Arrange the balls on a plate and dust with powdered sugar.
Serve warm or at room temperature.
Pair with a scoop of vanilla ice cream.
A sweet wine to complement the dessert.
Discover the story behind this recipe
Commonly served during holidays.
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