This recipe name sounds like a weird way to avoid swearing. “Sweet tater balls, Nellie, them durn cows done broke through the fence again!”
Oh, but it gets weirder. Wait until you see what they looked like frying.
- 1 can sweet potatoes, mashed
- 1 stick butter, melted
- 2 egg yolks
- 1 cup coconut
- 1 cup pecans, chopped
- 1/2 box Post Toasties
- 1 tsp. vanilla
- Mix all ingredients together and form into balls, then roll in Post Toasties. Leave hole in top, put a small marshmallow in and cover. Drop in bacon grease and fry slowly until brown. Decorate with coconut and cherry in center. Delicious!
The lack of measurements (1 can? 1/2 box?)… well, we’ll just conclude this makes things more exciting.
And the small box of Post Toasties — wow, did you know Post Toasties were originally called Elijah’s Manna? It was changed in 1908. I find the idea of Elijah getting a delivery of cornflakes in the dessert pretty amusing for some reason.
While frying, it started to get oddly foamy. Incredibly foamy. Like, bubble bath foamy.
I tried making a few into flat cakes, which doesn’t work; they all fell apart much more easily, and it foamed even more.
And a lot of the cornflakes just fell off and got burnt and weird. This is what’s left in the pan after frying only eight balls.
Sweet tater balls, that there is some nasty fried Elijah’s Manna!
Eventually, we ended up with a reasonable number of not-burnt balls, and I threw them onto a plate and in front of Buzz. “Steak and potatoes. Well, sweet potatoes. Enjoy.”
“Oh, these look interesting.”
“Pretty good. Tastes like sweet potato casserole… except greasier.”
Verdict: Good, if greasy.
From the tasting notes:
Interesting way to serve a sweet potato casserole. The burntness was not a significant problem (most of the really burnt bits fell off during frying). It was a lot of work and fuss to make a greasy, crunchy topping.