Sweet potato balls

Ingredients for 1 servings:

• 100 g sweet potatoes
• 100 g almonds, ground
• 35 g coconut blossom sugar
• 35 g hazelnuts, ground
• 25 g hazelnuts, chopped
• 1 organic orange(s), grated peel, approx. 1 tsp
• 2 tbsp desiccated coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a sweet treat, low carb/paleo

Peel the sweet potato and cook it in a pot with a steamer. Weigh out 100g, place it in a bowl, and let it cool for about five minutes. Alternatively, an unpeeled sweet potato can also be cooked in the oven. Then remove 100g of the baked sweet potato from its skin. Wash the orange with hot water, dry it, and zest half or all of it, depending on the size of the orange. You should get about 1 teaspoon of zest. Gently roast the ground and chopped hazelnuts in a dry pan until they begin to smell. Remove from the pan and let it cool for a few minutes. Finely blend/grind 35g in a food processor or crush them in a nut mill. Chop the remaining 25g on a board with a knife, not too finely. Mash the cooled sweet potato with a fork until it forms a puree. Now add all the ingredients and mix thoroughly. Scoop a slightly heaped teaspoon of the mixture and form balls with your hands. Place the desiccated coconut on a plate and roll the balls in it. I made 23 balls from the mixture. Note: Since the sweet potato is already quite sweet, 35g of coconut blossom sugar was plenty for me. Please taste the mixture. You can add more coconut blossom sugar without any problems. The balls are best stored in a tightly sealed container in the refrigerator. They will keep for three days without any problems. I can’t say for a longer time, as they would have been eaten after that time.