This is a lighter version of a cocktail meatball that is filled with delicious flavor and texture. Serve with your favorite tangy barbecue sauce and they are sure to disappear. ~ Lisa Prince, Local Dish
Keyword: Local Dish, North Carolina, sweetpotatoes
2 C.shredded sweetpotatoes
1lb.ground white turkey meat
1CBBQ sauceuse your favorite
Preheat oven to 400°
Coat a mini muffin tin generously with cooking spray.
Shred sweetpotato and set aside.
In a large bowl, combine the pecans, coconut oil, garlic, paprika, salt and cinnamon. Add thesweetpotatoes and ground turkey. Mix well, using your hands.
Working with one tablespoon and a half of mixture at a time, form 24 balls (we like to use a small ice cream scoop, so they are all even in size). Place them in the mini muffin tin and bake them for 30 minutes.
Right before serving, heat BBQ sauce on low heat. Add the sweet potato meatballs and until warm and coated with the BBQ sauce.
Recipe provided by the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com/).