Nashville Sweet Potato Balls
Servings 40 sweet potato balls
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.
