Clean sweet potatoes (unpeeled) and boil until tender. Peel and mash with banana, egg yolk, lemon juice, and allspice. Refrigerate until thoroughly chilled and then form into balls. Refrigerate again for a half-hour. Roll in egg whites and nuts and lightly fry in grapeseed oil until golden brown.
Wine Pairing(s)
Osborne Amontillado Jerez Medium
Cockburn Special Reserve
Domecq Dry Fino La Ina Sherry
Warre's Vintage Port
Quinta do Noval Vintage Port
Osborne 20-Yr Porto
Jonesy Old Tawny Port
Osborne '10RF Oloroso Medium' Sherry
Emilio Lustau 'Escuadrilla' Solera Reserva Amontillado
Graham's 'Six Grapes' Reserve Port
Calories From Fat 225 Protein 11 Total Fat 25 Carbohydrates 64
Calories 505 Dietary Fiber 9 Calcium 77 Iron 3 Sodium 22 Vitamin A 21 Vitamin C 69
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