Treat your friends with this rich, tasty potato balls.
Total time to cook:
45 minutes
Serves:
6
Category:
Potato, balls, side dish, orange, cinnamon
Ingredients:
4 large sweet potatoes
1 1/2 cups pecans, toasted and crushed
nutmeg
pinch cinnamon
2 tablespoons butter
1 teaspoon sea salt
3 tablespoons maple syrup
1 tablespoon orange juice
olive oil spray
12 slices cored pineapple
Step Wise Instruction:
Bake sweet potatoes in a 350°F oven for 1 hour or until soft. Remove from oven and set aside until cool enough to handle.
While potatoes bake, place pecans in a strainer and rinse under running water. Drain.
Heat a frying pan over medium high heat, add drained pecans and, stirring constantly, dry roast nuts for 3 to 5 minutes (until they release a nutty fragrance).
Remove from heat and cool. Place in a plastic bag and crush with a rolling pin. Set aside.
Cut cooked potatoes in half and scoop flesh from skins and place into a bowl. Discard skins.
Add vegan “butter”, sea salt, nutmeg, cinnamon, maple syrup and orange juice to the bowl and mix well.
Turn mixture onto a clean work surface and divide into 12 even portions.
Roll each portion into a ball approximately 2 inches in diameter.
Lightly spray a baking sheet with olive oil. Place cored pineapple slices on sheet.
Roll each ball in crushed, roasted pecans and place a coated sweet potato ball in the center of each pineapple slice.
When done, lightly spray the top of each ball with olive oil.
