Pistachio-Crusted Sweet-Potato Balls
Published December 5, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
8 medium sweet potatoes, cooked until just tender and peeled
4 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons salt
½ teaspoon cayenne
4 teaspoons all-purpose flour
2 egg whites
Freshly ground pepper to taste
1 ½ cups shelled, unsalted pistachios, coarsely chopped
Nutritional analysis per serving
46 grams carbs; 339 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 9 grams fiber; 505 milligrams sodium; 10 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees. Coarsely mash the sweet potatoes. Stir in all ingredients except pistachios.
- Step 2
Form the sweet-potato mixture into balls, using a rounded tablespoon for each.
- Step 3
Lightly oil a baking sheet. Place in the bottom third of the oven for 5 minutes. Meanwhile, roll the potato balls in the pistachios to coat.
- Step 4
Place the balls on heated baking sheet. Bake for 10 minutes.
Private Notes
Comments
Bland? Never. Add grated zest of a large orange plus 3 T brown sugar and 2 T melted butter. Use only ground coriander, a pinch of ground ginger and 1/8 t cayenne. Reduce egg white to 1 egg only. Brush with melted butter before rolling in pistachios. These reheat well so can make a day ahead. While they are a little messy to make, they are always a hit!
These were best the next day. They tasted a bit bland day of. But I would try again for Thanksgiving!