Sweet Potato Cheese Ball Recipe

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Sweet Potato Cheese Ball Recipe
Sweet Potato Cheese Ball Recipe photo by Taste of Home
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Sweet Potato Cheese Ball Recipe

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5 1 1
Publisher Photo
My husband and I farm 300 acres of sweet potatoes. I promote our product at fairs, ag expos and school functions. I pass out recipes and this is one of the favorites.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold mashed sweet potatoes
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped jalapeno pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana hot sauce
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 cup chopped pecans
  • Assorted crackers, breadsticks or raw vegetables

Directions

In a bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables. Yield: about 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Potato Cheese Ball in Country October/November 2000, p49

Nutritional Facts

2 tablespoon: 71 calories, 4g fat (2g saturated fat), 10mg cholesterol, 102mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold mashed sweet potatoes
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped jalapeno pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana hot sauce
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 cup chopped pecans
  • Assorted crackers, breadsticks or raw vegetables
  1. In a bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until easy to handle. Shape into a ball; cover and refrigerate for 4 hours or until firm. Serve with crackers, breadsticks or vegetables. Yield: about 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Potato Cheese Ball in Country October/November 2000, p49

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MY REVIEW
kennedy22@hotmail.com User ID: 5774466 32068
Reviewed May. 10, 2012

"Absolutely loved it!! Followed the recipe exactly and wouldn't change a thing. Can't wait to make it again."

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