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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!
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Cat Morley published her project Sweet Potato & Wensleydale Stuffing Balls
02 Jan 10:49
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Step 1Pour the hazelnuts into a baking pan and toast at 140'C for 10-15 minutes until golden.
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Step 2Peel the sweet potatoes, chop them into cubes and boil for 10 minutes until soft.
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Step 3Place in a bowl and crumble in the wensleydale
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Step 4Add the rosemary leaves, maple syrup, spices and season with salt and pepper.
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Step 5Crush the hazelnuts with a mortar and pestle and stir into the sweet potato.
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Step 6Roll the sweet potato into small balls and coat with panko crumbs before baking in an oven for 15 minutes at 180'C.
