| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 10g | 20g |
| sugars | fibre | protein | salt |
| 12g | 3g | 4g | 0.20g |
Why I Love Brazilian Vegan Sweet Potato Balls
As soon as I laid eyes on this spectacular Brazilian treat, I fell in love. Vegan Sweet Potato Balls, a vibrant burst of flavors that brings joy to the palate and warms the soul. Something about the mix of sweet and savoury, the textures – firm yet soft, indulgently sweet yet subtly spiced – tapped into my affection for Afro-Southern fusion cuisine right away. To top it all, this dish perfectly aligns with my quest of promoting a plant-based diet, proving yet again that vegan food can be as scrumptious and satisfying as it can get.
The Cultural Heritage
These Vegan Sweet Potato Balls embody the spirit of Afro-Southern fusion, a culinary tradition that I cherish. They’re similar to many Southern and West African dishes in the sense that they use simple ingredients like sweet potatoes, coconut milk, and various spices. These are staples in many other delicacies, like the Nigerian Dessert Sweet Potato Porridge or the Southern baked Sweet Potatoes. Flavored with cinnamon and nutmeg, these sweet treats could go well with a savory dish such as vegan Lentil Soup.
Loving the Process
Making these Vegan Sweet Potato Balls is as joyful as eating them. The process involves roasting the sweet potatoes, creating a warm, sweet, and mildly spiced mixture, dipping each ball in vegan dark chocolate, and finally rolling them in shredded coconut – soothing and therapeutic. Credit for this method and the inspiration behind my version, goes to renowned Brazilian chef Fernando Brasileiro who is known for his healthy and innovative plant-based recipes.
It’s not just food, it’s a statement!
And of course, there’s more than delicious taste and comfort embedded in these Vegan Sweet Potato Balls. They’re a subtle reminder of how much we can achieve when we blend cultures, flavors and traditions. These sweet treats, made with easily accessible ingredients, embody diversity and inclusion, a testament to the richness and vibrancy that comes with the blending of food heritage from different parts of the globe.
What You’ll Need
Method
Step One
Start by preheating your oven to 400 F (200 C). Then, thoroughly wash the sweet potatoes and pierce them all over with a fork. Place them in the oven and let them bake for approximately 45 minutes or until they are soft.
Step Two
Remove the sweet potatoes from the oven and let them cool. Once cool, peel off the skins. Place the sweet potatoes in a large bowl and mash them until smooth.
Step Three
Add the coconut oil, brown sugar, coconut milk, cinnamon, nutmeg, and salt to the bowl. Mix until everything is well combined.
Step Four
Use a cookie scoop or a spoon to scoop out small balls of the sweet potato mixture. Roll each ball in almond meal, making sure it is fully covered, and then place it on a baking sheet.
Step Five
Melt the vegan dark chocolate chips in a microwave-safe bowl. Stir every 30 seconds to ensure it doesn’t burn. Dip each sweet potato ball into the melted chocolate, ensuring all sides are covered, and then roll it in the shredded coconut. Place the balls back on the baking sheet.
Step Six
Once all the balls are covered, place the baking sheet in the refrigerator for about 2 hours or until the chocolate has hardened. You can then enjoy your vegan sweet potato balls as a delicious snack or dessert!
