Updated: Nov 14, 2021
The first time I made these was random with ingredients I had on hand. It was the night of a dinner party and I was serving traditional beef meatballs with sauce. I needed a fun option for my vegetarian guests. They were a big hit! I often serve them as an appetizer with chipotle greek yogurt. The spicy dip is such a nice compliment to the sweetness of the potatoes.
Parchment Paper & Sheet Pan Set oven 375 3 mediumish sweet potatoes 1 TBSP olive oil 1 bag baby spinach 1 cup cooked quinoa (I keep Minute Organic white & red Quinoa in my pantry) 1 egg 2 TBSP Italian Herbs (I use Gourment Garden's Italian Herb Stir-in-paste) 1/2 tsp salt + a dash more 1 clove garlic minced
Chipotle Mayo Plain & Greek Yogurt Dipping sauce is a mix Sir Kensington's chipotle mayo with plain Greek yogurt. Start with about 1/2 cup of the Greek yogurt and add one TSBP of the chipotle at a time until you are happy with the flavor.
Microwave the three sweet potatoes one at a time while you remove the stems from the entire bag of spinach. On medium heat add the olive oil to a skillet, let the oil heat then add the spinach and wilt. When the potatoes are done cut open and scoop insides into a large bowl mash for a bit, throw away the skins. It doesn’t need to look like mashed potatoes. Add the wilted spinach and the cooked quinoa into the potato bowl. Stir and add a dash of salt.
In a small bowl beat the egg, add the herbs, salt and garlic, mix well. Pour this over the potato mixture and stir until incorporated well. Make potato balls about a TBSP in size and place on a parchment lined sheet pan. Fill pan with balls, bake at 375 degrees for 25 mins rotating half way through. Balls can be reheated in microwave or in a skillet with olive oil on the stove top.