Nashville Sweet Potato Balls

Sweet potato meets spice in these crispy, Nashville sweet potato balls studded with bacon bits and parmesan. Trust me, even sweet potato skeptics won't be able to resist these little golden nuggets of deliciousness.

Watch how to make this

Ingredients

• Sweet potatoes: Their starchy content helps bind the mixture together, while their natural sweetness creates the perfect contrast to the spicy Nashville sauce.
• Bacon: Adds savory depth and smoky flavor that balances the sweet potatoes' sweetness. The crispy texture provides contrast to the smooth potato base.
• Parmesan: Contributes a sharp, nutty, umami-rich flavor and helps bind the potato mixture.
• Chives: Provide fresh, mild onion flavor and bright green color for visual appeal. They add a subtle sharpness that cuts through the richness of the bacon and cheese.
• Cornstarch: Acts as a binding agent that holds the balls together during shaping and frying.
• Cayenne: The star of the Nashville sauce, providing the signature heat that defines the dish. You can adjust the heat level by increasing or decreasing the amount of cayenne.

Substitutions and variations

• Sweet potatoes: Try this recipe with butternut squash, kabocha squash, or potatoes.
• Vegetarian: Omit the bacon or substitute it with vegetarian crumbled bacon or sausage.
• Add-ins: You can substitute parmesan with cheddar or fontina and replace chives with chopped parsley. You can also add toasted chopped pecans for bits of texture.

Recipe

Print Recipe

5 from 1 vote

Nashville Sweet Potato Balls

Total Time1 hour hr

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: pork

Servings: 40 sweet potato balls

Author: Christine Ma

Ingredients

Sweet potato balls

• 1 ½ pounds sweet potatoes peeled and cut into 1-inch chunks
• ⅓ cup cooked crumbled bacon (about 4 strips)
• ¼ cup grated parmesan
• 2 tablespoons chopped chives
• 2 tablespoons cornstarch
• ½ teaspoon salt
• oil for frying

Nashville sauce

• ½ cup melted butter
• 1-2 tablespoons cayenne
• 1 tablespoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Instructions

• Place sweet potato chunks in a large pot and cover with water. Bring to a boil, cover the pot, and reduce heat to medium-low. Continue to simmer until the potatoes can easily be pierced with a fork, about 10-15 minutes. Drain well and mash potatoes.
• Add crumbled bacon, parmesan, chives, cornstarch, and salt to sweet potatoes, mixing until well combined. Scoop 2 teaspoons of potato mixture and shape into balls. Place on a baking sheet lined with wax paper and continue with remaining mixture. Chill in the refridgerator for 30 minutes.
• Preheat frying oil to 375 degrees F.
• Carefully drop several of the sweet potato balls in the oil and fry for 3-4 minutes or until lightly browned. Remove with a slotted spoon and drain excess oil on paper towels. Repeat with remaining portions.
• Make the Nashville sauce. Whisk together butter, cayenne, brown sugar, chili powder, paprika, garlic powder, and black pepper in a medium bowl until well combined.
• Drizzle sauce on fried sweet potato balls, tossing gently to coat. You may have extra sauce leftover.
• Transfer Nashville sweet potato balls to a plate and top with extra grated parmesan and chopped chives. Serve immediately.

Notes

You can make the sweet potato mixture, shape the balls, and chill them overnight.

Adjust the amount of cayenne in the Nashville sauce depending on how spicy you want it. One tablespoon of cayenne yields a medium heat level.

Step-by-step instructions

Step 1: Prepare sweet potatoes

First things first - get your sweet potatoes tender and ready to mash. I like to peel and chunk them into roughly 1-inch pieces so they cook evenly. Toss them in a big pot, cover with water, and bring to a boil.

Once they're bubbling away, cover the pot and reduce the heat to medium-low. Let them simmer for about 10-15 minutes until you can easily pierce them with a fork - no resistance at all. Drain them really well, then mash them up until they're relatively smooth.

Fold in your crumbled bacon, grated parmesan, chopped chives, cornstarch, and salt. The cornstarch is your secret weapon here - it helps bind everything together and gives the balls that perfect crispy exterior when fried.

Step 2: Shape

Scoop about 2 teaspoons of the mixture and roll it into a ball. Don't worry about making them perfectly round; rustic is totally fine and actually looks more appetizing.

Place each ball on a wax paper-lined baking sheet and pop the whole thing in the fridge for 30 minutes. I know it's tempting to skip this step when you're hungry, but don't!

Chilling is crucial because it firms up the mixture and helps the balls hold their shape when they hit that hot oil. Trust me on this one - I learned the hard way after watching my first batch fall apart in the fryer.

Step 3: Fry

Get your oil nice and hot, about 375°F. If you don't have a thermometer, drop a small piece of the mixture in; it should sizzle immediately and float to the surface.

Carefully add several balls to the oil (don't overcrowd them), and fry for 3-4 minutes until they're golden brown and gorgeous. Use a slotted spoon to remove them and let them drain on paper towels.

While those beauties are draining, whisk up your Nashville sauce; this is the same sauce I use for my Nashville fried fish sandwich.

Melt your butter and mix in the cayenne, brown sugar, chili powder, paprika, garlic powder, and black pepper. The brown sugar is key here - it adds just a touch of sweetness that plays so well with the spice.

Drizzle that spicy, buttery goodness on the sweet potato balls and toss gently to coat. The balls will be soft, so they can get crushed if you toss them too vigorously.
Top with extra parmesan and chives, and serve them up immediately while they're still warm and crispy.

With my first bite, I knew I had hit the jackpot. And then my husband, who isn't too crazy about sweet potatoes, took a bite and his eyes popped out of his head. The sweet potatoes with that touch of brown sugar, the salty bacon, the savory parmesan, that spice - now, who wouldn't enjoy that?

These little flavor bombs disappear fast, so you might want to make a double batch. Just saying!

Make-ahead and storage tips

• Make-ahead: You can shape the balls and refrigerate them for up to 24 hours before frying. You can also fry them earlier in the day and reheat in a 350°F oven for 5-7 minutes. However, they're best served immediately after frying and saucing.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.

Frequently asked questions

More sweet potato recipes

Looking for more dishes featuring sweet potatoes? Try these: