Another dish I wanted to make for Thanksgiving was some kind of sweet potato appetizer. Not one that included lots of sugar and marshmallows. My body isn’t absorbing fat, so lots of excess sugar and fat makes me feel nauseous and sick. I prefer to sneak good fats into my diet to try to trick my body into absorbing it. So far it hasn’t worked; my body is too smart. But I’ll keep trying. Since I need the fat and calories, I use butter to grease my dish, otherwise I would just use non-stick olive oil or canola spray.
Anyway, back to the sweet potato balls. I didn’t follow any recipe, I just made it up as I went along. I think they turned out really well. I love bite-sized things, and these were perfect. I made these up on wed and popped them in the oven on thurs right before serving our appetizers. Simple and low key, just how I like things. Oh and they are healthy, too. If you’re not a fan of nuts the walnuts can be omitted. I added a lot of walnuts since they contain a lot of “good fat.”
I have other scrumptious recipes from our thanksgiving dinner, but I have no idea when I’ll get around to posting them. The medicine I’m on is really kicking my ass, leaving me really tired, drained and way behind in my posting. I’m really hoping my posts are at least somewhat coherent and my recipe instructions make sense.
Roasted Sweet Potato Balls
2 sweet potatoes
~¼ tsp cinnamon
~1 Tbl maple syrup
pinch freshly grated nutmeg
for the topping:
~¼ c finely chopped walnuts
~¼ c rolled oats (or quick oats, doesn’t really matter)
1-2 Tbl brown sugar, depending taste
Wrap potatoes in foil and roast at 375 F until tender. Remove and allow to cool. Once cool, peel and mash the potato. Add maple syrup and spices, mix to combine (I just mash it and mix it with a fork).
Add the topping ingredients to a shallow plate. Set aside.
Remove in Tbls scoop and roll into balls. Roll around in topping mixture, add to a buttered 8x8 baking dish. Repeat for rest of the potato mixture.
Either bake immediately, or cover and put in fridge until ready to bake. If baking, spray balls with olive oil cooking spray and put uncovered in oven. If storing in fridge, allow to come to room temperature before spraying with oil and baking.
Bake at 375 F until balls are heated and topping is golden brown, about 20-30 minutes, rotating dish halfway through.