Why is it that the very mention of the word balls sends me into a giggle fit reserved for tween girls? And makes me want to find every single inappropriate pun imaginable to use in this post. I could do it, really.

But, I’m trying to show some restraint.

Mostly because these are seriously nom-worthy. And will make your mouth very very happy. And because they filled with sweet potato goodness. And wrapped in flaxed awesomeness.

But also because you get to say you had a mouthful of balls for dinner.

Yeah. Restraint is for the weak.

But seriously. The Hubster definitely enjoyed these rotund creations. And popped more than a few {ahem, 8} on his plate, and in his mouth over the course of the meal.

I can’t really blame him. There is an off-chance that I could have possibly done something similar.

Many thanks to the Sundays at Moosewood Restaurant Cookbook for the divine inspiration.

Sweet Potato Balls

Ingredients:

• 2 large sweet potato, peeled and cut into chunks
• 1 tbs almond milk {or rice, soy, or hemp milk}
• 1 tbs Earth Balance {or other vegan buttery spread}
• 1/2 yellow onion, minced
• 1 clove garlic, minced
• 1 tsp dried {or 1 tbs fresh} parsley
• 4 tbs unbleached all-purpose flour
• 2 tbs chickpea flour
• 1/2 tsp salt
• 1/4 tsp pepper
• copious amounts of flax meal

Directions:

1. Place chunks of sweet potato into a pot of boiling water, and cook until tender.
2. Drain water and transfer sweet potatoes to large bowl.
3. Preheat oven to 375 degrees F.
4. Combine next 9 ingredients {almond milk through pepper}, and mix to combine.
5. Fill a small bowl or condiment cup with flax meal about 1/4 way up {see picture above} and drop sweet potato mixture in {approximately 1 tbs at a time}.
6. Roll sweet potato around in flax meal until fully coated. Reshape if needed into a ball. Transfer to an ungreased baking sheet.
7. Continue until batter is gone, or you have as many balls as you want.
8. Place baking sheet into oven, and bake for about 25-30 minutes. {Note: Exterior of sweet potato balls will get crispy, though look almost identical to the pre-baked balls.}
9. Transfer to serving plate, dinner plate, or mouth. Your choice.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, egg free, cinnamon free, and contains no MSG. It can also be made wheat free and gluten free by using a gluten-free all-purpose flour.

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