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.
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 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
- Place chunks of sweet potato into a pot of boiling water, and cook until tender.
- Drain water, transfer sweet potatoes to large bowl and mash with a masher or fork.
- Preheat oven to 375 degrees F.
- Combine next 9 ingredients (almond milk through pepper) with the mashed sweet potatoes, and mix to combine.
- 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).
- Roll sweet potato around in flax meal until fully coated. Reshape if needed into a ball. Transfer to an ungreased baking sheet.
- Continue until batter is gone, or you have as many balls as you want.
- 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.)
- Transfer to serving plate, dinner plate, or mouth. Your choice.
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.