sweet potato balls
If you love sweet potatoes, you'll love these sweet potato balls. They're super crispy on the outside and tender on the inside. Perfectly sweet, seasoned with deliciousness, they're the perfect party in your mouth.
They're simple to make and super healthy. Packed with protein and antioxidants, you'll want to make these all the time.
I love them on their own, but they're great in a roasted veggie bowl, a salad or in a sandwich or pita, any time of day.
If you give these savory bliss balls a try, let me know in the comments below! Hope you love them as much as I do!
Tag @feedyourglow on Instagram and hashtag it #feedyourglow, so I can take a peek!
2 medium sweet potatoes, scrubbed + washed (2 cups)
1½ cups quinoa
½ cup sprouted walnuts, finely chopped
1 small onion, diced
2 cloves fresh garlic cloves, minced
1 tablespoon fresh thyme, finely chopped
1 egg or flax egg
Sea salt + pepper to taste
1 cup GF bread crumbs
2 tablespoons olive oil or coconut oil
Preheat oven to 400 degrees F. Poke a few holes in the sweet potatoes with a sharp knife or fork to allow steam to escape.
Once oven is hot, bake sweet potatoes for 45-60 minutes or until tender to the touch (use a baking rack or foil to catch any drippings).
In the meantime, heat a saucepan over medium-high heat. Add rinsed quinoa, water and a pinch of sea salt and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes or until the liquid is completely absorbed and the quinoa is fluffy.
In a sauté pan, combine onions, oil, a pinch of salt, and cook over low to medium heat or until onions are translucent. Add garlic and cook for another minute, stirring frequently to prevent it from burning. Mix in the fresh thyme. Set aside.
Peel sweet potatoes and add to a large mixing bowl. Add the quinoa, walnuts, onion/garlic mixture and flax egg (or egg), and stir until well combined – it should be a rough mash not a puree.
Add sea salt and pepper, to taste.
Scoop out rounded 1 tablespoon amounts and gently form and roll into balls.
Roll in bread crumb mixture to coat.
Heat skillet over medium heat. Once hot, add enough oil to form a thin layer on the bottom of the skillet (about 2 tablespoons), then add the sweet potato balls in two batches, as to not crowd the pan.
Add more oil as needed.
Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. If it start browning too quickly, turn the heat down slightly.
Add the balls to a baking sheet and transfer to the preheated oven and bake for 15 minutes.
Once they're golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving.
They will firm up the longer they cool.
Serve immediately. Top your bowls with sweet potato balls and dressing of choice.
Leftovers will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through.