This Sausage Cheese Balls recipe puts a sweet and spicy twist on a classic appetizer. These easy sausage balls are made with cheese, sweet potato, and chorizo, and they taste amazing! Dip these Sweet Potato Sausage Balls in a spicy marmalade sauce for the final touch.
¼cuppepper jelly or Captain Rodney’s Boucan Pepper Sauce
For the Sausage Balls:
Heat oven to 350°F and line a baking sheet with foil sprayed with nonstick cooking spray.
Wash the sweet potato. Microwave until cooked throughout (per microwave directions), cut the sweet potato in half and scoop out the soft middle of both halves. Mash the sweet potato in a small bowl and allow the mashed potato to cool 10 minutes.
In a large mixing bowl, combine the sausage, baking mix, cheese, mashed sweet potato, pie spice (or cinnamon) and salt. Mix until well blended.
Roll into 1-inch balls and place 1-inch apart on the prepared baking sheet. *See notes if making ahead.
Bake at 350°F for 20 minutes or until sausage balls are cooked through and just beginning to darken.
Remove sausage balls from the oven and place on a wire rack.
Serve while the sausage balls are hot with a side bowl of Orange Marmalade Sauce or a sauce of your choice.
For the Orange Marmalade Sauce:
Combine orange marmalade, pepper jelly (or Captain Rodney’s) and Dijon mustard. Stir well to combine.
*Note: The sausage balls and marmalade can be made ahead. The sausage balls will keep, refrigerated, in an airtight container, up to 2 days ahead. Bake according to recipe directions (add 5 minutes to the cooking time, if needed.)**The marmalade sauce will keep refrigerated, in an airtight container, up to 1 month ahead.***Note: The sausage balls can be formed, and frozen, up to 1 month ahead. Freeze the unbaked sausage balls on a baking tray until solid and transfer them to a zipper freezer bag. When ready to cook, place them in a preheated 350°F oven for 25-35 minutes, or until beginning to brown and cooked throughout.