Sweet Potato & Wensleydale Stuffing Balls

Rosemary & sweet potato stuffing balls with Wensleydale, cranberries and toasted hazelnuts!

https://www.cutoutandkeep.net/projects/sweet-potato-and-wensleydale-stuffing-balls • Posted by Cat Morley

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!

You will need

1 kg Sweet Potatoes 200 g Wensleydale with cranberries 200 g Whole Hazelnuts 2 Sprigs fresh Rosemary 1 tbsp Maple Syrup 1 tsp Cinnamon 1 tsp Ginger 1 tsp Paprika Salt & pepper Panko

Project Budget

Time

Difficulty

Description

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!

Instructions

1. 

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

2. 

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

3. 

   Place in a bowl and crumble in the wensleydale

4. 

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

5. 

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

6. 

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