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’ll create a 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 — literally any time of day.

If you give these savory bliss balls a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!

INGREDIENTS:

Serves 4-6

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 gluten-free bread crumbs

2 tablespoons olive oil or coconut oil

INSTRUCTIONS:

SWEET POTATOES

Preheat the oven to 400 degrees F. Poke a few holes in them with a sharp knife or fork to allow the steam to escape.

Once the oven is hot, bake the sweet potatoes for 45-60 minutes or until they’re tender to the touch (use a baking rack or foil to catch any drippings).

QUINOA

In the meantime, heat a saucepan over medium-high heat. Add the rinsed quinoa to some filtered water, and a pinch of sea salt, and bring it to a simmer.

Reduce the heat to low and cover.

Cook for 15-20 minutes or until the liquid is completely absorbed and the quinoa is fluffy.

While the quinoa is cooking, combine the onions, oil, and a pinch of salt in a sauté pan,. Cook it over low to medium heat or until the onions are translucent. Add the garlic and cook it for another minute, stirring frequently to prevent it from burning. Mix in the fresh thyme. Set it aside.

Peel the sweet potatoes and add them 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, but not a puree.

Add a pinch of sea salt and pepper, to taste.

Scoop out rounded 1 tablespoon amounts and gently form and roll them into balls.

Roll them in the bread crumb mixture to coat.

Heat a skillet over medium heat. Once it’s 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 them for about 5 minutes total, shaking the pan to roll them around to brown all sides. If they start browning too quickly, turn the heat down slightly.

Add the balls to a baking sheet and transfer them to the preheated oven and bake for 15 minutes.

Once they’re golden brown and fairly firm to the touch, remove them from the oven. Let them cool briefly before serving.

They’ll firm up the longer they cool.

Serve immediately. Top your bowls with sweet potato balls and dressing of choice.

Best when fresh. Leftovers will keep in the refrigerator for 3-4 days. Reheat in a 350 degree F oven until they’re warmed through.

TRY NEXT:

If you love this recipe, you’ll also love these chickpea meatballs and lentil meatballs.