Sweet Potato Cheese Ball

For the Cheese Ball:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 8 oz cream cheese, softened
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons honey (or maple syrup for deeper flavor)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon hot sauce (optional, for a little kick)
• 1 teaspoon Worcestershire sauce
   

For the Coating:

• ¾ cup finely chopped toasted pecans (or use crushed pretzels for crunch)
• 2 tablespoons chopped fresh parsley (optional, for color)
   

Optional Garnish / Serve With:

• Crackers or crostini
• Apple or pear slices
• Pretzel sticks
• Drizzle of hot honey
   

Instructions

Prepare the Sweet Potato Mixture:
In a large mixing bowl, combine the mashed sweet potato, cream cheese, and cheddar cheese. Mix until smooth and creamy.

Add Seasoning & Flavor:
Stir in honey, garlic powder, smoked paprika, cinnamon, salt, black pepper, hot sauce, and Worcestershire sauce. Taste and adjust seasoning — you want a balance of savory, smoky, and lightly sweet.

Chill & Shape:
Scoop the mixture onto plastic wrap and shape it into a ball (or mini balls for individual servings). Wrap tightly and refrigerate for at least 1–2 hours until firm.

Coat the Cheese Ball:
In a shallow dish, mix the toasted pecans and parsley. Roll the chilled cheese ball in the coating, pressing gently to make it stick evenly all around.

Serve & Enjoy:
Place the cheese ball on a serving platter, drizzle with hot honey if desired, and serve with crackers, pretzels, or sliced fruit.
 

Tips & Variations:

• Add crumbled bacon to the coating for a smoky-sweet flavor boost.
• Use pepper jack cheese instead of cheddar for a spicier version.
• For a fall party, roll in crushed cornflakes mixed with cinnamon sugar for a fun, sweet-crunchy crust.