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August 2, 2011
Sweet Potato Nuggets
Comforting Potatoes
Prep time:
17 minutesbaking time:
20 minutes“It was hard to think of sweet potatoes as vegetables when we ate these.”
Ingredients
Serves 9
- 2 (15-ounce) cans sweet potatoes, drained, mashed
- 1 1/4 cups chopped pecans, divided
- 3/4 cup firmly packed light brown sugar
- 4 tablespoons butter, softened
- 2 tablespoons milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 1 1/2 cups shredded unsweetened coconut
- 9 large marshmallows
Directions
1
Preheat the oven to 325°F. Butter a 9 × 9-inch baking dish.
2
Combine sweet potatoes, 1/2 cup pecans, brown sugar, butter, milk, orange zest and salt in a large bowl and mix well.
3
Combine coconut and remaining pecans on waxed paper and mix well.
4
Shape about 1/4 cup of the sweet potato mixture around each marshmallow, adding additional sweet potato mixture if needed to cover marshmallow.
5
Roll balls in the coconut mixture. Arrange in prepared baking dish.
6
Bake sweet potato nuggets until browned, about 20 minutes. Serve hot. Unbaked sweet potato nuggets can be stored, covered with foil, in the freezer for up to 2 weeks.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew that depending on how moist the sweet potatoes were, she might not need to use all of the milk or any of it. She combined the sweet potatoes and all the other ingredients except the milk. Then if the mixture was too stiff to work with, she added the milk one teaspoon at a time until she was able to shape the nuggets easily.
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