Oven-baked Sweet Potato Cheese Ball

Time to make these delicious oven-baked sweet potato cheese ball. It’s holiday season now and you can fill the festivities everywhere you go. I love these moments – seeing everyone is filled with joy and happiness and meeting more people at the mall or at the grocery store as they are getting presents and preparing for the holiday meals. At these time in the year, I saw the grocery store has more of turkey, ham, green bean, and of course, sweet potato. That’s why, I usually make more of these sweet potato cheese balls during holiday season.

My family loves the sweet potato cheese ball treats more than the regular classic sweet potato casserole. These balls are crispy and crunchy on the outside, but yet, very moist and tender in the inside. They are sweet but yet savory at the same time. The sweetness from sweet potato is balanced out with the cheese inside. It is very tasty when it just freshly come out of the oven. Let them cool off first for a couple minutes before devouring them because it’s very hot.

Tools I used:

• Baking sheet pan – I like to use this non-stick baking sheet pan for any kind of baking needs in general such as these cheese balls, baked potato skin, or cheese cookies (kaasstengels), you get the idea. Easy cleaning and very durable.

Tip: You can replace the cheese to anything you like such as cheddar, mozzarella, or nothing at all. Also, if there are any leftovers, place it in an air-tight container and they will be good for up to 5 days. To reheat, place it in a toaster oven or an oven and bake it 350F for about 7-10 minutes. The sweet potato balls will be crunchy again and the cheese inside will be melted.

Ingredient:

• 3 medium-sized sweet potato
• 4 oz Gouda cheese – cut into small cube
• 1/3 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 4 tablespoons butter (½ stick butter)
• Olive oil cooking spray (or Olive oil to brush)

Direction:

• Rub the sweet potato from dirt and pat dry with paper towel.
• Wrap each sweet potato with aluminum foil and bake it in the oven under 350F (180C) for 50 minutes or until it is soft.
• Once it is done, set aside and let it cool down.
• In the meantime, mix 2 tablespoons of grated parmesan cheese with the breadcrumbs. Then, melt the butter in the microwave for 30 seconds.
• Line an aluminum foil on a baking sheet and spray with olive oil cooking spray or brush it with olive oil.
• Peel the sweet potato and mash it in a large bowl. Then, add the remaining parmesan cheese and mix them well.
• Take about a tablespoon of mashed sweet potato mix, put a cube of Gouda cheese and roll them to make a tiny ball. Repeat until all the mashed sweet potato are gone.
• Afterwards, dip each ball to melted butter, roll them into the panko bread to coat and place each ball onto the baking sheet.
• Bake the sweet potato balls in the oven under 400F (200C) for 25 minutes.
• Let it cool down a bit before serving. Enjoy!