Go Back Email Link
+ servings
Sweet potato balls recipe
Print Recipe
4.78 from 9 votes

Sweet Potato Balls

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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Small Bites
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 345kcal

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

Serving: 6g | Calories: 345kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 366mg | Potassium: 642mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16607IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 2mg