These morsels make a nice appetizer at a holiday party, and the balls also go very well with eggs and turkey sausage for brunch. For a more carb-conscious option, omit the pecans, reduce the amount of salt and shallot, and use the batter as a spread in collard wraps stuffed with turkey or chicken pieces.
1) Preheat oven to 400 degrees. Steam sweet potato pieces over medium heat in medium pot until tender, about 10-15 minutes. Allow sweet potatoes to cool slightly, then place them in food processor. Add olive oil, almond meal, salt, garlic powder, oregano and thyme, and process until smooth. Turn food processor off and mix in spinach, shallot and pecans until well distributed.
2) Drop batter by rounded tablespoon on parchment-lined cookie sheet. Using slightly wet hands, round each spoonful of batter into smooth ball with slightly flat bottom. Bake 20 minutes. Allow to cool 5-10 minutes before removing from parchment paper and serving.
Per Serving: 41 cal; 1g pro; 3g total fat (<1g sat fat); 4g carb; 0 mg chol; 48mg sod; 1g fiber; 1g sugars
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 14 (93%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 40.1mg||1 %|
|Potassium 14.1mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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