Sweet Potato Balls With Vanilla Rum Sauce Recipe

Name: Sweet Potato Balls With Vanilla Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large sweet potatoes; 1 2/3 cups brown sugar; 1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract); 1/2 cup heavy whipping cream; 1/8 lb butter; 2 tablespoons orange juice; 1 teaspoon orange zest (optional); 1/2 teaspoon nutmeg; 2 cups sweetened flaked coconut; 1/2 cup granulated sugar; 1 teaspoon cinnamon; 32 miniature marshmallows, 1 per ball (about half a package); 1/2 cup pecans (optional)

Servings: persons

4 large sweet potatoes
1 2/3 cups brown sugar
1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract)
1/2 cup heavy whipping cream
1/8 lb butter
2 tablespoons orange juice
1 teaspoon orange zest (optional)
1/2 teaspoon nutmeg
2 cups sweetened flaked coconut
1/2 cup granulated sugar
1 teaspoon cinnamon
32 miniature marshmallows, 1 per ball (about half a package)
1/2 cup pecans (optional)

1
["Preheat oven to 450 degrees.", "Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)", "Once they finish, peel and mash them. Set oven to 350 degrees.", "Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.", "Place coconut in a food processor and leave on for about 30 seconds.", "In a small bowl, combine coconut, granulated sugar and cinnamon.", "Press mashed potatoes around the marshmallow, creating a 1"" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!", "Roll the balls in the coconut mixture and place in a 9x13 casserole dish.", "Bake for 15-20 minutes.", "Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.", "Add rum and heavy cream.", "Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.", "When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side."]

880

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large sweet potatoes, 1 2/3 cups brown sugar, 1/4 cup vanilla rum (or regular rum with a tbsp of vanilla extract), 1/2 cup heavy whipping cream, and more.

Yes, Sweet Potato Balls With Vanilla Rum Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Balls With Vanilla Rum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions