Sweet Potato Balls

[Guest guest]

Sweet Potato Balls

 

vegan, dairy-free, gluten-free

 

These sweet potatoes served atop pineapple rings are an appealing way

to get kids (and adults) to eat more healthy vegetables. Lightly

sweetened with maple syrup and orange juice, they're a terrific

alternative to the standard sugar-laden sweet potato casseroles.

 

Serves 12

 

* 4 large sweet potatoes

* 11/2 cups pecans, toasted and crushed

* 2 TB vegan " butter " (may use real butter if not making vegan)

* 1 tsp sea salt

* pinch nutmeg (freshly grated)

* pinch cinnamon

* 3 TB maple syrup

* 1 TB orange juice

* olive oil spray

* 12 slices cored pineapple (fresh or canned)

 

 

Bake sweet potatoes in a 350°F oven for 1 hour or until soft. Remove

from oven and set aside until cool enough to handle.

 

While potatoes bake, place pecans in a strainer and rinse under running

water. Drain. Heat a frying pan over medium high heat, add drained

pecans and, stirring constantly, dry roast nuts for 3 to 5 minutes

(until they release a nutty fragrance). Remove from heat and cool.

Place in a plastic bag and crush with a rolling pin. Set aside.

 

Cut cooked potatoes in half and scoop flesh from skins and place into a

bowl. Discard skins. Add vegan " butter " , sea salt, nutmeg, cinnamon,

maple syrup and orange juice to the bowl and mix well. Turn mixture

onto a clean work surface and divide into 12 even portions. Roll each

portion into a ball approximately 2 inches in diameter. (Wet hands with

water or oil to make it easier.)

 

Lightly spray a baking sheet with olive oil. Place cored pineapple

slices on sheet.

 

Roll each ball in crushed, roasted pecans and place a coated sweet

potato ball in the center of each pineapple slice. When done, lightly

spray the top of each ball with olive oil. Bake for 15 to 20 minutes.

 

Optional: For extra kid appeal, roll half the ball in the pecans (to

make " hair " ) and press raisins into the plain part of the ball to make

a face (eyes, nose, mouth) prior to baking. Also, try adding one medium

banana to the sweet potatoes when mashing them for an exciting flavor.

 

Nutrition Info

 

Per Serving (6.5 oz-wt.): 280 calories (120 from fat), 13g total fat,

2g saturated fat, 4g dietary fiber, 3g protein, 39g carbohydrate, 5mg

cholesterol, 210mg sodium

 

from whole foods market recipes