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Time
45 mins

Rosemary & sweet potato stuffing balls with Wensleydale, cranberries and toasted hazelnuts!
We usually make ravioli for our starter on Christmas, but this year, the pasta dough hit problems so we turned our filling into stuffing balls and they were delicious. I think we'll make them every year now!

Posted by Cat Morley from London, United Kingdom • Published See Cat Morley's 1143 projects »
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  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 1
    Step 1

    Pour the hazelnuts into a baking pan and toast at 140'C for 10-15 minutes until golden.

  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 2
    Step 2

    Peel the sweet potatoes, chop them into cubes and boil for 10 minutes until soft.

  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 3
    Step 3

    Place in a bowl and crumble in the wensleydale

  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 4
    Step 4

    Add the rosemary leaves, maple syrup, spices and season with salt and pepper.

  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 5
    Step 5

    Crush the hazelnuts with a mortar and pestle and stir into the sweet potato.

  • How to cook a snack. Sweet Potato & Wensleydale Stuffing Balls - Step 6
    Step 6

    Roll the sweet potato into small balls and coat with panko crumbs before baking in an oven for 15 minutes at 180'C.

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