Sweet Potato Sausage Balls
Miz Helen's Kitchen
Ingredients
1 pound regular pork sausage
1 pound hot pork sausage
3 cloves garlic, minced
1/2 yellow onion, minced
1 jalapeno pepper, seeded, minced
1 (29 ounce) can sweet potatoes, drained, pureed
1-1/2 cups all purpose flour
1-3/4 cups corn meal
2-1/4 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (8 ounce) block of cream cheese, softened
2 cups, cheddar and Monterey Jack Mix cheese, shredded
Serve with
Directions
In a food processor, place the onion, garlic and jalapeno into the processor. Pluse the processor until the products are minced together.
In a large skillet, brown the sausage with the onion,garlic and pepper.
Drain the sweet potatoes, place into a mixing bowl and mash until they are completely pureed.
In a very large mixing bowl, stir together the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.
Pinch small amounts of the cream cheese into the flour mixture, then add the sausage mixture and last add the sweet potato puree.
Mix until completely blended.
Add the cheddar and Monterey Jack cheese mix until a ball can be formed from the mix.
Using a 2 inch scoop, form the sausage balls, then place on a parchment covered cookie sheet.
Bake at 375 degrees for 20 minutes until lightly browned on top.
Serve with Miz Helen's Cranberry Jelly.
Enjoy!
Recipe Tip:
This recipe can be frozen up to 3 months.