Sweet Potato Balls

4.75 from 8 votes

These savory-sweet bite-sized sweet potato balls are crispy on the outside and soft and delicate on the inside. Sweet potatoes puffs can be air-fried or baked. So make a batch and dip in vegan ranch or your favorite sauce.

Prep Time10

Cook Time30

Total Time40

Course: Small Bites

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 345kcal

Author: Kathy Carmichael

Ingredients

Sweet Potato Balls

1 ½ pounds sweet potatoes or 4 cups cut, skin removed, and cut into uniform sizes.
¾ cup garbanzo flour or flour of choice
¼ cup nutritional yeast
½ teaspoon baking powder
2 shallots diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cayenne optional
½ teaspoon salt
1 teaspoon fresh ground pepper
½ cup fresh parsley chopped
1 cup vegan ranch dressing

Instructions

Prepare the Sweet Potatoes.

Peel and cut sweet potatoes into uniform bite-sized pieces
Add to a large pot, cover in water and add 1-2 teaspoons of salt.
Bring to a boil and cook for 15 minutes or until potatoes are easily pierced with a fork.
Drain potatoes in a colander, and allow them to cool completely.
For faster cooling, rinse sweet potatoes in cold water until room temperature.
Saute the garlic, shallots, and spices
In a skillet, saute minced garlic and diced shallots until the mixture begins to stick to the pan and brown.
Add spices and stir.
Now add ⅛ cup water, using a spatula to remove the browned bits at the bottom of the pan.
Continuing cooking until browned,
Remove from heat and allow to cool.

Making the Sweet Potato Balls

Place the cooled sweet potatoes in a food processor with a large blade.
Pulse until potatoes are mashed.
Add the sauteed shallots, garlic and spices, flour, baking powder, and nutritional yeast.
Pulse a few times to combine.
Transfer the dough to a bowl and add the chopped parsley.
Stir to combine.
*Note: Potatoes may be mashed by hand or with an electric mixer. Just add the ingredients and stir together.
Cover the dough and place it in the refrigerator for at least an hour to cool and set up.
Remove from the refrigerator, and using your hands, form identical-sized sweet balls the size of meatballs.

Air-Frying Instructions

Place a single layer of sweet balls in the base of the air-fryer
Cook at 370 degrees for 10 minutes, rotating balls after 5 minutes
Remove and cook the second batch

Baking Instructions

Preheat oven to 400 degrees
Line a baking sheet with a silicone baking mat or parchment paper.
Place a single layer of sweet balls on the pan, and bake for 20 minutes.
Or, use a mini muffin pan.

Serving

Serve sweet potato balls with vegan ranch dressing or your favorite sauce.

Notes

Skin and then cut the potatoes into uniform sizes for equal cooking.

Add a teaspoon or 2 of salt to the water for boiling.

Use a colander to drain the potatoes and allow them to cool completely before making the dough.

For quicker cooling, run cool water over the sweet potatoes in the colander until all the potatoes are cool.

Or, leave the cooked sweet potatoes to cool while preparing the other ingredients.

Use a mini muffin pan when baking or air-frying (if the air fryer accommodates a muffin pan) to prevent the sweet balls from moving around on the pan.

Nutrition