YIELD: Makes 10-12 balls
2 medium sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) pieces (about 3 cups/720 ml)
2 Tbsp (30 ml) canned coconut milk (full fat)
1 cup (240 ml) finely chopped kale leaves (stems removed and discarded)
1 medium shallot, finely chopped
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) granulated garlic
1/2 tsp (2.5 ml) fine sea salt
Ground flaxseed, for sprinkling
Preheat the oven to 400ºF/200C. Line a baking sheet with parchment paper. Place an inch (2.5 cm) or so of water in the bottom of a medium pot fitted with a steamer basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat. Transfer to a large bowl.
Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.
Using slightly wet hands, form the sweet potato mixture into 11/2 – 2 inch (7.5-10 cm) balls. Place the balls on the lined baking sheet. Sprinkle lightly with ground flaxseed.
Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving.
SOURCE: Ricki Heller