I finally settled on sweet potatoes. I thought I’d do sweet potato balls rolled in crushed/grounded unsalted peanuts. After searching around on the internet though, I decided to modify this recipe on Rasa Malaysia. I didn’t like the fact the original version was deep-fried, so I made mine baked. I also didn’t use as much flour in proportion to the amount of sweet potatoes, which makes the mixture messy and sticky, and cannot be formed into smooth dough. If you do it their way, you can roll the dough into a long rope, and then divide the dough into even sizes. You would also use more agave nectar or sugar since flour would lessen the sweetness.
All in all, this came out pretty good. I think the sesame seeds would taste better if they were lightly toasted in advance. However, I think next time I would revert to my original idea of using crushed/grounded unsalted peanuts instead of the sesame seeds.
sweet potatoes/yams – 2 large (the ones I used came up to a little more than 2 lbs)
whole wheat pastry flour – 6 tablespoons
agave nectar – 2 tablespoons (if you use other forms of sugar, you may need a little more)
hulled sesame seeds (lightly toasted in advance may be better) – about 6 oz
olive oil – 2 tablespoons
Preheat the oven to 350 degree. Don’t peel the sweet potatoes yet. Wash the sweet potatoes, and then boil for 45 minutes. (If you cut them into chunks, you may be able to use less time.) Afterwords, the peels come off easily. Discard the peels. Mash the sweet potatoes in a large bowl. Mix in the agave nectar, then Mix in the flour. Drizzle the olive oil into the mixture, and mix well. On a large plate, scatter a thin layer of sesame seeds. Form golf ball-sized sweet potato balls and coat them with sesame seeds. Repeat and keep replenish the sesame seeds as needed. (In the original recipe they just put a few on, rather than putting so many sesame seeds on that they practically looked like curled-up armadillos. Actually, one of the game night friends joked that they looked like Duncan Donuts Munchkins. Gee, thanks! Not exactly the comparison I was looking for!)
Put the sesame-covered sweet potato balls in greased baking pans in a single layer. (I used two 9×12 pans with this recipe.) Bake for 20 minutes. This makes about 32 balls.
Note: For carrying to game night, it’s safe to combine the two pans of baked sesame-covered sweet potato balls into one pan.