Sweet Potato and Kale Balls
Hand rolled sweet potato balls with bacon, jalapenos and cheddar cheese in a beer batter. Injected with ranch and topped with a red wine glaze.
This is one of those super flexible recipes that can be eaten warm, room temperature, or cold. I prefer to use flat lacinato kale leaves in this recipe, although any variety will work. Feel free to add additional finely chopped vegetables if you like, such as broccoli, cauliflower, or bell peppers.
2 medium sweet potatoes, peeled and cut into ½-inch (1.25 cm) pieces (about 3 cups/720 ml)
2 Tbsp (30 ml) canned coconut milk (full fat)
1 cup (240 ml) finely chopped kale leaves (stems removed and discarded)
1 medium shallot, finely chopped
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) granulated garlic
1/2 tsp (2.5 ml) fine sea salt
Ground flaxseed, for sprinkling
Preheat the oven to 400ºF/200C. Line a baking sheet with parchment paper. Place an inch (2.5 cm) or so of water in the bottom of a medium pot fitted with a steamer basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat. Transfer to a large bowl.
Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.
Using slightly wet hands, form the sweet potato mixture into 1½ – 2 inch (7.5-10 cm) balls. Place the balls on the lined baking sheet. Sprinkle lightly with ground flaxseed. Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving. Makes 10-12 balls.
