Sweet Potato Balls

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6


  • 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 quinoa flour, almond flour, coconut flour
  • 2 tbs chickpea flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • copious amounts of flax meal


  1. Place chunks of sweet potato into a pot of boiling water, and cook until tender.
  2. Drain water, transfer sweet potatoes to large bowl and mash with a masher or fork.
  3. Preheat oven to 375 degrees F.
  4. Combine next 9 ingredients (almond milk through pepper) with the mashed sweet potatoes, 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.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Egg Free, and Corn Free.
*Please note that the gluten- and wheat-free status of this recipe is dependent upon flour choices. Make sure to use a gluten-free all-purpose mix, or a flour like quinoa, coconut, almond, or chickpea.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. So delicious-looking! I will refrain from the ‘tween humor, but, really – do we ever grow out of that? (I don’t think so!)

    Cannot wait to make these. Sadly, I’m allergic to flax, so I’m thinking almond meal instead. Do you think that would work?

  2. Hi Emily!
    Just made your sweet potato balls for dinner and I had to come back and report that they are delicious!!
    We loved them, and among me, my husband and my son we polished off the whole thing!
    Only thing I did different was to omit the onion as I didn’t have it, and since we are in the process of “cleaning the fridge” before a vacation I didn’t want to buy anymore ingredients I wouldn’t be able to use before we leave.
    My balls didn’t seem to be as firm as yours and ended up a bit flatter but they were totally delicious! (maybe because I baked my potatoes instead of boiling them?)
    I used the flax to cover them but I think they would be fabulous rolled in wheat germ and I will try that next time I make them.
    My 9 year son loves sweet potatoes (one of his favorite veggies along with roasted broccoli) and he gobbled these up, then came to me and said “mom these are one of my favorite things now”!
    Made my day, so I truly had to come here and thank you for sharing this recipe with us!

    1. Ana, you in turn made my day. Thanks for letting me know how they turned out. I bet they would be good with pretty much anything you threw in them {or on them, for that matter}. Have a great vacation!

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