Sweet potatoes are a “smart” carbohydrate that causes a gradual increase in serotonin, and are high in Vitamin C and fiber.
- 3 - medium sweet potatoes
- 1 cup - grated unsweetened coconut
- 1/2 cup - whole oats, not instant
- 1/2 tsp - nutmeg
- 1/4 cup - almond or soy milk
- 1 tsp - cayenne
- 1 - lemon
- 2 - bay leaf
- 5-6 whole peppercorns
- Sea salt and pepper
- Parchment paper
- 1 Peel and chop sweet potato into 1-2 inch pieces and bring to a boil in a pot of salted water, seasoned with bay and peppercorns. Cook the sweet potatoes until soft but not falling apart, about 15 minutes. Strain the potatoes, removing bay leaf and peppercorns, then mash together with salt, pepper and nutmeg, using squeezing a bit of lemon juice (1 teaspoon) into the mixture for acidity and flavour brightness. Once cooled slightly, add soy milk until creamy but not too wet. Once all lumps have been mashed, let stand at room temperature until cool enough to touch.
- 2 Pre-heat oven to 400F.
- 3 Mix coconut, oats and cayenne in a shallow bowl. Using a tablespoon, scoop sweet potato mixture into the bowl of coconut. Delicately roll each ball so they are 1-2 inches in diameter and fully covered in the mixture, and place on a parchment paper lined baking sheet. Continue until you have used all the sweet potato, making about 12 - 15 balls. Bake for 30 minutes and serve warm.