These little bites taste just like a slice of sweet potato pie, and you never turn on the oven. Mashed sweet potato is mixed with cream cheese, maple syrup, warm spice and graham cracker crumbs, then rolled into balls and coated in cinnamon sugar. They are a sweet way to use up a leftover baked sweet potato, and they look lovely on a Thanksgiving dessert tray.
Why You’ll Love It
- No baking. Stir, roll and chill.
- Uses leftovers. One or two cooked sweet potatoes are enough.
- Make-ahead. They keep for days in the fridge.
What You Need
- 1 cup mashed cooked sweet potato (cooled)
- 4 oz cream cheese (softened)
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans (optional)
- 1/4 cup granulated sugar (mixed with 1 tsp cinnamon, for rolling)
How to Make Maple Sweet Potato Pie Balls
- Beat the sweet potato, cream cheese, maple syrup, vanilla, cinnamon and nutmeg until smooth.
- Stir in the graham cracker crumbs and pecans until a soft dough forms.
- Cover and chill for 30 minutes so the dough is easy to handle.
- Roll into 1-inch balls.
- Roll each ball in the cinnamon sugar.
- Chill for at least 1 hour before serving.
Tips
- If the dough is sticky, add more graham crumbs a spoonful at a time.
- Dry sweet potato works best. Bake it rather than boil it.
- A small cookie scoop keeps the balls the same size.
Serving and Storing
Serve cold. Keep covered in the fridge for up to 5 days, or freeze for 2 months and thaw in the fridge.
Frequently Asked Questions
Can I use canned sweet potato?
Yes. Drain it very well and mash it. You may need a little extra graham crumb.
Can I dip them in chocolate?
Yes. Freeze the balls for 20 minutes, then dip in melted white or milk chocolate.
Can I leave out the nuts?
Yes. Add 2 more tablespoons of graham crumbs instead.
Maple Sweet Potato Pie Balls
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Ingredients
- 1 cup mashed cooked sweet potato cooled
- 4 oz cream cheese softened
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans optional
- 1/4 cup granulated sugar mixed with 1 tsp cinnamon, for rolling
Instructions
- Beat the sweet potato, cream cheese, maple syrup, vanilla, cinnamon and nutmeg until smooth.
- Stir in the graham cracker crumbs and pecans until a soft dough forms.
- Cover and chill for 30 minutes so the dough is easy to handle.
- Roll into 1-inch balls.
- Roll each ball in the cinnamon sugar.
- Chill for at least 1 hour before serving.
