Sweet Potato Sausage Cheese Balls with Chorizo

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.

4.58 from 47 votes

Sweet Potato Sausage Cheese Balls with Chorizo

This Sausage Cheese Balls recipe puts a sweet and spicy twist on a classic appetizer, made with cheese, sweet potato, and chorizo; they taste amazing. The spicy marmalade sauce adds the finishing touch.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Sausage Balls

½ cup sweet potato about 1 large, mashed
1 lb. chorizo sausage casings removed
2½ cups all-purpose baking mix such as Bisquick
1 8 oz. package shredded cheddar cheese extra sharp
⅛ tsp ground pie spice or ground cinnamon
¼ tsp kosher salt

For the Marmalade Sauce

2 tbsp orange marmalade
¼ cup pepper jelly or Captain Rodney’s Boucan Pepper Sauce
1 tsp Dijon mustard

Instructions

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, cut in half, and scoop out the soft middle of both halves. Mash in a small bowl and allow to cool for 10 minutes.
½ cup sweet potato
In a large mixing bowl, combine the sausage, baking mix, cheese, mashed sweet potato, pie spice (or cinnamon) and salt. Mix until well blended.
1 lb. chorizo sausage, 2½ cups all-purpose baking mix, 1 8 oz. package shredded cheddar cheese, ⅛ tsp ground pie spice or ground cinnamon, ¼ tsp kosher salt
Roll into 1-inch balls and place 1 inch apart on the prepared baking sheet.
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. Enjoy!
2 tbsp orange marmalade, ¼ cup pepper jelly or Captain Rodney’s Boucan Pepper Sauce, 1 tsp Dijon mustard

Notes

Don't use canned sweet potato; fresh will taste best.
Mix just until everything is evenly combined so the balls don't turn out dense.
A cookie scoop will ensure the balls are the same size and will cook at the same pace.
The internal temperature should be 160°F to confirm doneness.
Store leftovers for up to 2 days in the refrigerator.

Nutrition