Sweet Potato Sausage Balls

I was looking through my emails, and one from the nice folk at Southern Living immediately screamed “Thanksgiving Munchies!” at me.

I didn’t even change that much of the recipe when I made it.


OK, I used sweet Italian sausage in place of the called for chorizo, and allspice in place of the cinnamon and…


Not that much!

Still and all, nice balls!

•1 lb Italian sausage, casings removed
•2-1/4 cups baking mix (such as Bisquick)
•1 (8-oz.) pkg. shredded Cheddar cheese
•1/2 cup chilled mashed sweet potatoes
•1/8 teaspoon ground allspice
•1/8 teaspoon Seasoned Salt

Note: these were really quite good, but I think that they could mebbe use another 1/4 cup of mashed sweet potato, and (my bad), I used a two tablespoon ball scoop when I should’ve used a one tablespoon scoop.

Oh well, more ball to love.

Prep is dead simple.

Heat your oven to 350º and lightly grease or line a baking pan with parchment paper.

Combine all of the ingredients in a large bowl (you can see how it was a touch on the dry side), then scoop (or shape) into balls and arrange on the baking sheet.

If you stick to the one tablespoon scoop, you will get about 48 sausage balls. As you can see, I got 22 super-sized.

Option: if you want to make these ahead, go ahead and stash the parchment lined pan in the freezer until the balls are frozen, then transfer to freezer containers.

If you want to bake right away, pop into the hot oven for 20 minutes (I baked my larger balls for about 40 minutes), until coooked through and golden brown.

The nice folk at Southern Living suggested a plum jam mustard; but I, surprise!, went another way and we loved it.

Those details, tomorrow.




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