Friday, November 20, 2020

Sweet Potato Sausage Balls

· 2 teaspoons olive oil
· 1 tablespoon minced onion
· 1 ½ cups all-purpose flour
· 1 ½ cups plain yellow cornmeal
· 2 ¼ teaspoons baking powder
· 2 teaspoons salt
· 2 cups cooked, mashed sweet potatoes
· 1 (8-ounce) cream cheese, softened
· 2 cups shredded sharp cheddar cheese
· 1 ½ pounds ground mild sausage

1. Preheat oven to 375 degrees. Line rimmed baking sheets with parchment paper.
2. In a medium skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Set aside.
3. In a large bowl, stir together flour, cornmeal, baking powder and salt. Add sweet potato and cream cheese, stirring to combine. Add cheddar cheese, sausage and onion, stirring to combine. Shape mixture into 1 ½ inch balls; place on prepared pans.
4. Bake until browned and cooked through, 15 to 18 minutes.

Note: These can be made up to 6 weeks before Thanksgiving. Prepare through Step 3 and freeze on pans until solid. Transfer to heavy duty resealable plastic bags and place in freezer. To prepare frozen, increase baking time 20 to 25 minutes.

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