I posted a recipe the other day for healthy sweet potato casserole and now I can't decide between that dish or this one! I will probably end up making both tomorrow. You can't have too many sweet potatoes! Give them both a try!
Ingredients
4 large sweet potatoes, baked, peeled and mashed
1/4 cup maple syrup
1 tsp. orange zest
1/2 tsp. ground nutmeg
1 cup shredded coconut
1/2 tsp. cinnamon
12 mini marshmallows
Directions
Preheat oven to 350 degrees.
In a bowl, mix together the first 4 ingredients.
In a small bowl, toss the coconut with the cinnamon.
Now shape the potato mixture into 2" balls. Press 2 marshmallows into the center of each ball. Gently roll balls in coconut mixture.
Place on greased foil-lines baking sheet and bake for 10 minutes or until coconut is golden brown. Let sit for 10 minutes before gobbling up.
Here are some variations to try:
Nutty: Mix 1/4 cup chopped pecans or walnuts with the coconut.
Spicy: Stir 1/4 tsp into the potato mixture.
Sweet & Tangy: Replace 1 mini marshmallow in each ball with 1/4 tsp chopped fresh cranberries.
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