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Sweet Potato Balls
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| ½ cup | raw walnuts, (see note for nut-free option) |
| ½ cup | raw almonds, (see note for nut-free option) |
| 1 cup | rolled oats |
| 1 medium clove | garlic, (or large clove for extra garlic bite) |
| ¾ cup | cooked and cooled sweet potato, skins removed (see note) |
| 2 tablespoons | nutritional yeast |
| ½ –1 teaspoon | Dijon mustard |
| ½ teaspoon | fresh rosemary leaves |
| fresh thyme, alternative | |
| 1 ½ tablespoons | tamari or coconut aminos |
PREPARATION
In a food processor, add the walnuts, almonds, oats, and garlic, and process through until crumbly. Then add the sweet potato, nutritional yeast, Dijon mustard, rosemary, and tamari and process until just well combined.
Transfer the mixture to a large bowl, and refrigerate for about ½ hour.
When ready to bake, preheat oven to 375°F and line a baking sheet with parchment paper. Take scoops of the mixture (1–1 ½ tablespoons in size) and place on the prepared baking sheet. Bake for 17–20 minutes, until golden and just firm to the touch (do not overbake, or they will dry out). Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce!
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