Sweet Potato Cheese Ball
8 oz cream cheese
1 large sweet potato
Let the cream cheese reach room temperature. Boil the sweet potato, and then mash it. I used a food processor to get the lumps out of the sweet potato, then I added the cream cheese, a shake or two of mustard powder, a very generous amount of garlic powder, and about a tablespoon of honey. Once it was all blended up, I scraped it into a container and put it in the fridge. Hours later, I scooped it out onto wax paper and molded it into a ball. That turned out to be a good plan, I was able to form the ball by manipulating the wax paper around the cheese, and kept my hands clean. I put the wax paper encased ball into the fridge for another couple of hours. Then, I removed it and rolled it in crushed cashews.
It was ridiculously tasty. There is still some left, I'm using it as a sandwich spread.
Happy New Year!