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These morsels make a nice appetizer at a holiday party, and the balls also go very well with eggs and turkey sausage for brunch.
Recipe reprinted with permission from the Going Against the Grain Group, Tucson, Ariz.
Makes 28 balls
1½ lb. sweet potatoes (about 2 medium), peeled and cut into small chunks
2 Tbs. organic extra virgin olive oil
4 Tbs. almond meal or ground pecans
⅝ tsp. unrefined sea salt
½ tsp. gluten-free garlic powder
½ tsp. dried oregano
2 tsp. fresh thyme leaves, minced, or ¼ tsp. ground dried thyme
4 Tbs. thinly sliced spinach leaves
1 medium shallot, minced
6 Tbs. finely chopped pecans
Preheat oven to 400°F. Steam sweet potato pieces over medium heat in medium pot until tender, about 10–15 minutes. Allow sweet potatoes to cool slightly, then place them in food processor. Add olive oil, almond meal, salt, garlic powder, oregano, and thyme, and process until smooth. Turn food processor off, and mix in spinach, shallot, and pecans until well distributed.
Drop batter by rounded tablespoon on parchment-lined cookie sheet. Using slightly wet hands, round each spoonful of batter into smooth ball with slightly flat bottom. Bake 20 minutes. Allow to cool 5–10 minutes before removing from parchment paper and serving.
PER SERVING: 41 cal; 1g pro; 3g total fat (<1g sat fat); 4g carb; 0mg chol; 48mg sod; 1g fiber; 1g sugars