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Serves
approximately 15 bite sized treats
Author Notes
I frequently have sweet potatoes and plantains floating around in my kitchen. They usually go into separate recipes but on this day I was really craving a sort of falafel like concoction and these are what came out of it but with a Latin American flair. They are fabulous as snacks and go over really well as party fare. —testkitchenette
Ingredients
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1 pound
sweet potatoes
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1
ripe plantain
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1 teaspoon
ground coriander
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1 teaspoon
ground cumin
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3
cloves garlic, grated
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1/2 cup
whole wheat pastry flour (or all purpose flour)
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juice of 1/2 a lime
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handful of fresh cilantro, finely chopped
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salt and pepper to taste
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olive oil (for rubbing the sweet potato)
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black sesame seeds (optional)
Directions
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Preheat oven to 425F, scrub and then prick the potato on all sides and rub with olive oil. Roast until tender, about 50 minutes. At the same time, roast the plantain in its skin for about 30 minutes. Remove potato and plantain from the oven and let cool. Peel the plantain. Cut the sweet potato into chunks. I did not peel the sweet potato since there are great nutrients in the skin because it adds great texture and it's tasty as well.
In a mixing bowl put the sweet potato, peeled plantain, coriander, cumin, garlic, fresh cilantro, lime juice, and flour. Season with salt and pepper to taste and mash with a potato masher until fairly smooth. Put in the fridge for about an hour or overnight to firm up.
Reduce oven temperature to 400F. Shape mixture into a meatball size. I used my hands but you could use spoons if you'd like. Put them on a greased cookie sheet. Sprinkle with the black sesame seeds and bake for about 15 minutes.
Makes about 15. Serve with guacamole.
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