Baked Sweet Potato Balls with Crunchy Cornflakes

Baked Sweet Potato Balls with Crunchy Cornflakes

My family went nuts over these baked sweet potato balls at our Thanksgiving dinner.  They were super fun to make, and it was especially fun to watch the kids get involved. This recipe came from my friend, Susan Wenger, whose family has enjoyed Baked Sweet Potato Balls as part of their Thanksgiving dinner for many years. What a neat addition to any holiday meal!

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Because you went CRAY-CRAY over my 5-Ingredient Creamy Chipotle Sweet Potato Gratin, I knew you’d love these Sweet Potato Balls with Crunchy Corn Flakes, too. Plus, there’s a nice fluffy surprise inside each one!  Your family will go whack-o over these at the Thanksgiving dinner table, I promise.

You’ll notice that this recipe calls for canned sweet potatoes or yams in syrup, but if you’ve got fresh sweet potatoes on hand that you need to cook and use up, feel free. Cook them until nicely fork-tender. I love to use my Instant Pot/electric pressure cooker for cooking any kind of potatoes quickly! It makes short work out  of them, that’s for sure.

Printable Baked Sweet Potato Balls with Crunchy Cornflakes Recipe

Baked Sweet Potato Balls with Crunchy Cornflakes


  • 2 large cans sweet potatoes or yams in syrup, 40 oz. each, drained well
  • 1 egg
  • 3/4 tsp kosher salt
  • 12-15 pcs large marshmallows
  • 12 oz box corn flakes, crushed just a bit
  • 1 cup heavy whipping cream
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp kosher salt
  • 2 tbs your favorite orange marmalade, I used Grandma Hoerner's
  • kosher salt, for sprinkling


  1. Preheat oven to 375 degrees F. Drain yams and place into a large mixing bowl; mash well, add egg and 3/4 tsp. of salt, mashing again until mixture is well combined and rather “fluffy” in texture. (Feel free to use an electric mixer.) 

  2. Using your hands, form some of the prepared sweet potato mixture around a marshmallow, making each sweet potato ball just slightly smaller than a tennis ball in size.

  3. Place crushed corn flakes into a shallow dish. Gently roll each sweet potato ball in the corn flakes, packing lightly with your hands. Place balls side-by-side into a greased 9 x 13 baking dish. Spray top of balls lightly with nonstick spray.

  4. Bake sweet potato balls, uncovered, for 20 minutes or until very golden brown.

  5. Meanwhile, in a large mixing bowl, combine whipping cream, brown sugar, salt, and orange marmalade together until brown sugar is dissolved; set aside.

  6. Remove pan from oven and gently pour the prepared whipping cream mixture around the sweet potato balls, slightly drizzling it over the sweet potato balls a bit, too. Sprinkle balls with a good smidgen of kosher salt.

  7. Reduce oven temperature to 350 degrees F.; bake balls an additional 20 minutes or until hot and bubbly throughout. Serve at once.

Favorite Thanksgiving Recipes:

Sweet Potato Crisp:  A baked sweet potato dish that’s topped with apples and cranberries and a crumble topping.

Sweet Cranberry Chutney: A cranberry concoction that’s delicious served as a side dish for turkey or ham…or spooned over a brick of softened cream cheese and served with crackers.

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Let’s Get You Cookin’,
Chef Alli 



Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Instead of canned sweet potatoes/yams, how can I use my fresh sweet potatoes from the garden?

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