Sweet Potato Spinach Balls
The first time I made these was random with ingredients I had on hand. It was the night of a dinner party and I was serving traditional beef meatballs with sauce. I needed a fun option for my vegetarian guests. They were a big hit! I often serve them as an appetizer with chipotle greek yogurt. The spicy dip is such a nice compliment to the sweetness of the potatoes.
Parchment Paper & Sheet Pan Set oven 375
3 mediumish sweet potatoes
1 TBSP olive oil
1 bag baby spinach
1 cup cooked quinoa (I keep Minute Organic white & red Quinoa in my pantry)
2 TBSP Italian Herbs (I use Gourment Garden’s Italian Herb Stir-in-paste)
1/2 tsp salt + a dash more
1 clove garlic minced
Chipotle Ranch or Mayo Plain & Greek Yogurt
Dipping sauce is a mix of chipotle ranch or chipotle mayo with plain Greek yogurt. Start with give or take 1/2 c of the Greek yogurt and add one TSBP of the chipotle at a time until you are happy with the flavor.
Microwave the three sweet potatoes one at a time while you remove the stems from the entire bag of spinach. On medium heat add the olive oil to a skillet, let the oil heat then add the spinach and wilt. When the potatoes are done cut open and scoop insides into a large bowl mash for a bit, throw away the skins. It doesn’t need to look like mashed potatoes. Add the wilted spinach and the cooked quinoa into the potato bowl. Sitr together and add a dash of salt.
In a small bowl beat the egg, add the herbs, salt and garlic, mix well. Pour this over the potato mixture and stir until incorporated well. Make potato balls about a TBSP in size and place on parchment lined sheet pan. Fill pan with balls, bake at 375 degrees for 25 mins rotating half way through.
Balls can be reheated in microwave or in a skillet with olive oil on stove top.