Gluten-Free Sweet Potato Balls with Cayenne Oil


2 medium Sweet Potatoes, peeled and cut into 1/2 inch cubes
1 cup Kale leaves, finely chopped (stems discarded)
1 tsp. LG Red Cayenne Infused Olive Oil
2 Tbsp. Canned coconut mil, full fat
1/2 tsp. Garlic salt
1/2 tsp. Cumin
Dash Salt and Pepper


Preheat oven to 400 degrees Fahrenheit. 

Add about an inch of water to the bottom of a medium saucepan and place a steamer basket inside. Add the chopped sweet potatoes and steam the potatoes over medium heat until tender. About 10-15 minutes. Once nice and tender, transfer to a large mixing bowl.

Add the coconut milk and Red Cayenne chili oil to the sweet potatoes. Mash together until smooth. Add the shallot, kale and seasonings and stir until combined.

Form the sweet potato mixture into 1 1/2 inch balls and place on a line baking sheet.

Bake the sweet potato balls until firm but slightly soft about 20- 25 minutes. Let cool and place on serving platter.

Dip your sweet potato balls into a cumin and yogurt dip or add a couple of balls on top of your favorite salad.


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