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 1½ – 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. Makes 10-12 balls.
Ingredients
Directions
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 1½ – 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. Makes 10-12 balls.