Cheesy Sweet Potato Balls

By CindyRowland • November 10, 2009 1 Comments

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Author Notes: Born out leftovers I had in the fridge and a love for sweet potatoes. CindyRowland


Serves 20 balls

  • 1/2 cup mashed cooked sweet potato
  • 1 cup cooked brown rice
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 cup cottage cheese
  • 1 tablespoon wheat germ (optional)
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place sweet potato, rice, cheeses, wheat germ, and salt in the bowl of a food processor. Process for 45 – 60 seconds or until smooth and a ball starts to form.
  3. Roll sweet potato mixture into tablespoon-sized balls with your hands. Place balls on baking sheet and bake on the center rack of the oven for 15-17 minutes or until the bottoms are golden.
  4. Allow balls to cool on the baking sheet for at least 5 minutes. Gently remove balls with thin metal spatula and serve. Store leftovers in the refrigerator in an airtight container.

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