Try it out - its the perfect finger-food treat for kids and adults of all ages.
Step 1: Find and Roast Sweet Potatoes
Note that these potatoes are grey/white on the outside, and purple on the inside. Other varieties of purple sweet potato have a reddish-browninsh-purple exterior, but tend to be a bit dry for making sweet potato balls.
Wash the exterior of your sweet potatoes, place them on a foil-covered baking sheet, and stick in a 350F oven for 1-2 hours (depending on potato size) until thoroughly roasted. You'll be able to squish them with your hands just like an orange sweet potato when they're cooked through.
Step 2: Add Coconut Cream
Don't have coconut cream on hand? Stick a can of coconut milk in the fridge for a few hours, then scoop off the solidified cream. Save the liquid for another use; I like to add it to curries or soups.
Step 3: Roll Into Balls & Serve
Place your finished sweet potato balls on a serving platter, and garnish with a flake of toasted coconut to be super-fancy. I tend to serve these at room temperature for convenience, but they're also good cold, hot, or with a Thai-style curry sauce.
The finished sweet potato balls save beautifully - just place in an air-tight container and refrigerate.