These are soooo cute! Not to mention fun to make, and they taste fabulous, especially with a dipping sauce. I was very happy to be able to use my treasured black sesame seeds in these- in fact, they are now over halfway gone. Boo hoo... but anyway, it was so worth using the sesame seeds, because that added so much more to these delectible little finger foods. The only down side is that I now am finding sesame seeds all over the floor, because they keep flying off the plates. Which is not really such a big deal, but still.
Anyway, these taste great, and are good hot or cold, so they make a good lunch item for me, as well as a nice and filling side dish for dinners.
Sweet Potato Balls
Adapted from 175 Quick & Easy Chinese Recipes by Jenni Fleetwood
Makes about 28
2 large sweet potatoes, peeled, chopped, and boiled until tender
2 tbsp sugar
1 tsp garam masala or other curry powder
1 oz grated ginger root
1 cup whole wheat flour
Sesame seeds or poppy seeds, for rolling the balls in (about ½ cup)
Dipping sauce, to serve (I mixed up thick soy sauce, rice wine, and chili garlic sauce, which was excellent)
Mash the sweet potatoes, and then mix in the sugar, masala, ginger, and flour, until they are well blended. Roll into balls about 1 inch across, and then roll the balls in the seeds to coat. Put on a baking sheet, and repeat with remaining sweet potato mixture.
Preheat the oven to 375. Bake for about 12 minutes, until heated through. Serve with a dipping sauce.
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