Baked Sweet Potato Balls with Crunchy Cornflakes

This original recipe is from my friend, Susan Wenger, whose family has enjoyed this dish as part of their Thanksgiving dinner for many years. I had never heard of these Baked Sweet Potato Balls, but thought they sounded so fun to make – and they are!! What a neat addition to any Thanksgiving meal. 

Baked Sweet Potato Balls with Crunchy Cornflakes


  • 2 large cans Yams, 40 oz. each, drained well (I used Bruce’s Yams, Cut Sweet Potatoes in Syrup)
  • 1 pc egg
  • 3/4 tsp kosher salt
  • 12-15 pcs large marshmallows from a 10 oz.
  • 12 oz box corn flakes crushed just slightly
  • 2 cups heavy whipping cream
  • 1 cup dark brown sugar
  • 1/2 tsp kosher salt
  • 2 tbs Grandma Hoerner’s Orange Marmalade
  • kosher salt for sprinkling


  1. Preheat oven to 375 degrees F. Drain yams and mash well; add egg, mashing again until mixture is well combined and rather “fluffy” in texture.

  2. Place crushed corn flakes into a shallow dish. Using your hands, form sweet potato mixture around each marshmallow making each sweet potato ball just slightly smaller than a tennis ball in size.

  3. Gently roll each sweet potato ball in corn flakes, packing lightly with your hands. Place balls side-by-side into a greased 9 x 13 pan or very large greased casserole 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, whisk whipping cream, brown sugar, salt, and orange marmalade together until brown sugar is dissolved; set aside.

  6. Remove pan from oven and gently pour prepared whipping cream mixture around them, slightly drizzling over the sweet potato balls a bit, too. Sprinkle balls with a 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.

Let’s Get You Cookin’,
Chef Alli 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, November 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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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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