Last week I got this monstrous, beautiful sweet potato from Heron Bay farms at the market. Ooh I’m going to make mashed sweet potatoes! In my head I was already 10 steps ahead, patting myself on the back for my tasty dish and for being such a good roomie, making some for Heather, who’s been wanting some.
As you can probably guess, my cockiness totally killed my dish. To my mashed cauliflower I generally add a tablespoon or two of cream cheese. And I’ve done the same thing to sweet potatoes in the past. But this time I ended up with this thick mass (okay it was a ball) of sweet potato. Sure I could have added coconut milk, but that would also mean I’d have to have some on hand. Hmm…
I put in the fridge, determined to resolve the issue in the morning. What to do?
Boom, inspiration hits! I have this tendency when my market baking goes awry or if something is not pretty, I just roll it into balls. Little popable things. Why not roll the sweet potato into balls then. While I’m at it, why not let them roll around in a little coconut flour. How about pushing it further and frying it in some coconut oil?
So I did. Naturally they were tasty and probably better than the mash I was intending on making. Thank you life for once again giving me what I need and not just what I want. Universe you are so much wiser than I.
Sweet Potato Balls
- 1 large local sweet potato
- 2 tbsp cream cheese
- pumpkin pie spice
- sea salt
- cayenne pepper
- local honey
- 1 tbsp coconut oil
Let’s Make it Happen: Peel sweet potato. Cut into cubes. Scatter evenly onto a baking sheet. Sprinkle with cinnamon, pumpkin pie spice, sea salt, and cayenne pepper. Drizzle wit a bit of honey. Bake @ 350 until the sweet potatoes are tender (soft). Cool for a moment. Toss in a food processor with the cream cheese. Stick the ball in the fridge. Form into bite-sized balls. Roll in coconut flour. Heat coconut oil in a skillet. Carefully place the balls into the skillets. Fry on all sides. Eat and enjoy!