Many of you saw my post over the weekend of one of the sides we had for Super Bowl Sunday food stuffs. The Maple, Bourbon, Pecan Sweet Potato Balls. I told you I had never made them before and was kind of making it up as I went along, but I would write down the recipe. I’m sure there are similar recipes on line, this is what I did.
MAPLE, BOURBON, PECAN, SWEET POTATO BALLS
This recipe would serve 4
INGREDIENTS
2 large sweet potatoes
2 tablespoons of Vanilla
2 ounces of bourbon
1/4 cup of maple syrup
4 oz of plain goat cheese (room temp)
1 tablespoon of cinnamon
1/4 of maple syrup
1 tsp of fresh chopped thyme
PROCESS
(preheat oven at 400 degrees F)
1. Peel, rough chop and boil sweet potatoes till fork tender
2. Mash all the ingredients together
3. Refrigerate for at least an hour (this will help when it comes time to roll them.
4. Roll mix in your hand about the size of a golf ball or a little smaller (the batter is sticky, so latex gloves helped me, or just embrace the messiness.) If you have a melon baller or cookie dough scoop, you could use that too to keep all the sizes the same.)
3. Bake for 30-35 minutes
TIPS
1. I used the goat cheese so the acidity broke up some of the sweetness of everything else
2. When it comes to cooking with booze….cook with the same thing you would like to drink. Don’t cheapen it down for the sake of your dish
3. I didn’t add any flour, but if your mix is a little too wet, I think adding a tablespoon or two of flour would do the trick
WHAT I WOULD DO DIFFERENT
Again, this was my first time making them.
1. Next time, maybe a bit more maple syrup. At that point, I may have to add a bit of flour since the dough will be wetter than normal.
2. I didn’t make one, but it felt like they needed a dipping sauce, maybe you skip step one and make a maple dipping sauce of some kind.
3. These dance a fine line between a dessert and a savory appetizer. Either way, I thought they were tasty.
Let me know what you think