Recipe Name Sweet Potato Ballz Submitted by Jules Recipe Description I started w/Food Network's Paula Deen's recipe and made modifications. (I cut down on orange juice/zest and changed the coconut to pecans & added vanilla butter and nut flavoring) Quantity 6 Quantity Unit ballz Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 5 sweetpotato, 5" long Sweetpotato 2/3 cup, packed brown sugar, light 2 teaspoons cinnamon, ground 1/2 teaspoon nutmeg, ground OR 2-3 generous grates of FRESH nutmeg 2 teaspoons Pure vanilla extract 1 tablespoon orange juice 1/2 cup butter, melted 6 tablespoons butter, melted 6 regular marshmallows 1/2 cup granulated sugar 2 cups, chopped pecans Steps Sequence Step 1 Preheat oven to 350° F. 2 Bake the potatoes until tender, then peel and mash. 3 Stir in the brown sugar, 1 tsp. cinnamon, vanilla (vanilla butter and nut flavoring is ACTUAL ingredient, but currently not in this database), orange juice, ½ C butter and nutmeg. 4 In a separate bowl, toss the pecans with the sugar and 1 tsp. cinnamon. 5 Press mashed potatoes around each marshmallow - centering the marshmallow - creating a 3-4 inch diameter ball. 6 Roll the balls in the pecan mixture and place on a cookie sheet. 7 Bake for 15-20 min. (Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.) 8 Drizzle 1 Tbsp. butter over each ball before you place in the oven OR ½ way thru the cooking, 7-8 min. OR immediately after you take them out of the oven. Your choice. 9 You should let the balls rest for a couple of minutes before serving to let the marshmallow cool a bit. Serve hot-warm.