Over the Top Sweet Potato Sausage Balls
This sweet and savory dish is the perfect start to a delicious meal.
Make This Recipe
Ingredients
- 1 pound Andouille sausage, finely chopped
- 2 , ground mild breakfast sausage (pre-cooked)
- 1 tablespoon minced shallot
- 1 section garlic bulb minced
- 1 tablespoon seeded minced fresh jalapeno
- 2 cups all-purpose flour
- 1 1/2 cups plain yellow cornmeal
- 2 Eggland’s Best Eggs (large)
- 2 1/4 teaspoons baking powder
- 2 teaspoons kosher salt
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can sweet potato puree
- 1 (4-ounce) package cream cheese, softened
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded smoked Gouda cheese
Preparation
Preheat oven to 375°. Line baking sheets with parchment paper. Set aside.
In a medium skillet, cook smoked sausage over medium-high heat until browned. Using a slotted spoon, drain sausage on paper towel, reserve pan drippings
Add shallot, garlic, and jalapeno; cook until softened, about 5 minutes. Set aside.
In a large bowl, stir together flour, cornmeal, baking powder, salt, and red pepper. Add sweet potato, eggs, and cream cheese, stirring to combine.
Add shredded cheeses, breakfast sausage, and shallot, garlic, and jalapeno mixture, stirring to combine.
Shape mixture into 1 1/2-inch balls; place on prepared pans
Bake until browned and cooked through 15 to 18 minutes. Serve with your favorite pepper jelly for an over-the-top appetizer!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 401 |
| Fat | 30 g |
| Saturated Fat | 12 g |
| Cholesterol | 74 mg |
| Sodium | 711 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Protein | 13 g |