I think I’m going to take a break from balls. [stop snickering, you!] Seriously, if I keep these recipe shenanigans up I’ll have to change the name to Balls and Crayons. Or Peas and Balls? Either way it’s not exactly catchy… Scratch that. Balls and Crayons is ridiculously catchy, but I promise I will refrain!
So for now, here are some crispy, crunchy, sweet and cinnamon-y sweet potato balls.
You know what to do with them!
- 1 large sweet potato
- one flax egg [1T ground flax 3T water] or egg white
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4-1/2 cup panko bread crumbs
- 1/4 cup unbleached all-purpose flour
- ground ginger and allspice, to taste
- cinnamon sugar spice blend [homemade or store bought]
- all-natural olive oil cooking spray
- Feel free to grab pumpkin spice mix and use it if you're missing some of the essentials above! I make my own pumpkin pie spice blend since I already have everything on hand - no need to add to my overflowing collection of spices!
- CINNAMON SUGAR GLAZE:
- 2 Tbsp cream cheese
- 1-2 Tbsp vanilla greek yogurt
- 1/2-1 Tbsp honey
- cinnamon sugar, to taste
- a few drops of vanilla extract
- The glaze and boxties can be made without sugar, though the honey in the glaze is one of those key ingredients for me, I couldn't imagine it without it! To make, whisk all ingredients together at room temperature and adjust cinnamon/sugar/vanilla/honey to taste as needed!
- Bake or microwave your sweet potato until tender.
- Add cinnamon, nutmeg, allspice, and ginger and mix thoroughly.
- Sniff/taste as you go to suit your taste buds! I went a tad cinnamon crazy.
- Allow to cool, then roll into bite sized balls [between 1-2inches in diameter] -- you should be able to make six boxties out of each sweet potato, depending on the size of your spud!
- Lay the balls flat on a parchment paper lined plate, and freeze overnight. If you goofed and need them faster than that, try to let them freeze for at least a few hours.
- Once your balls are frozen and ready to go, pre-heat your oven to 395F.
- Set up your panko, flax egg [or egg white], and flour into separate, shallow dipping bowls. Season the panko liberally with cinnamon or cinnamon sugar.
- Dip each sweet potato ball in flour, then egg, and then roll them in panko.
- Once your balls are covered, spritz each one with olive oil and place them on a wire cooling/baking rack.
- Set the wire rack on a foil-lined baking sheet and bake at 395F for about 20-25 minutes. Before removing from oven, switch to broil on high for approx 1 minute until the panko coating turns golden brown.
- Want them EXTRA oh-my-gosh-these-taste-fried crispy? After 10 min in the oven, remove the tray of boxties, repeat flour/egg/panko step and return to oven for an additional 10 minutes.
- Drizzle with glaze and serve a little extra for dunking!