Sweet potato balls with mallow

Sweet potato balls with marshmallow are a delicious preparation that combines the natural sweetness of sweet potato with the softness and sweetness of marshmallow, creating a sweet and crunchy experience at the same time. This recipe has its roots in the family culinary tradition of various Latin American countries, where sweet potato, also known as batata in places like Argentina and Uruguay, is a very popular ingredient in both sweet and savory dishes.

In countries like Mexico, similar preparations that include sweet potato and sweet elements like marshmallow are often found, although with variations in presentation and accompaniments. In Colombia and Venezuela, sweet potato is also an ingredient frequently used in recipes that mix sweet flavors and crunchy textures, thus showing the versatility of this tuber in Latin American gastronomy.

The name may vary: in Mexico it might be called "bombas de camote", in Venezuela "peloticas de batata", while in Peru, although less common, it could be associated with similar sweet preparations with sweet potato. This recipe stands out for its contrast of textures and its ease in preparing a dessert or snack that will delight both adults and children.

How to Make Sweet Potato Balls with Marshmallow

To begin, season the sweet potato puree with salt and pepper to taste, and then add melted butter to give it a smooth and creamy flavor.

Form balls with the sweet potato puree around each marshmallow, creating approximately 8 balls, making sure each one has a marshmallow in the center.

Then, beat an egg and add it along with a little cold water to prepare the liquid mixture that will be used to soak the balls.

Dip each sweet potato ball in the egg and water mixture, and then roll them in the crushed cornflakes so they are well coated and acquire a crunchy texture when baked.

Finally, place the balls on a previously greased baking sheet and bake at 350 degrees Fahrenheit for 20 minutes, or until golden and crispy on the outside.