Sweet Potato Balls

Serves 12

These sweet potatoes served atop pineapple rings are an appealing way to get kids (and adults) to eat more healthy vegetables. Lightly sweetened with maple syrup and orange juice, they're a terrific alternative to the standard sugar-laden sweet potato casseroles.

Ingredients

4 large sweet potatoes
2 tablespoons vegan "butter" (may use real butter if not making vegan)
1 teaspoon sea salt
Pinch nutmeg (freshly grated)
Pinch cinnamon
3 tablespoons maple syrup
1 tablespoon orange juice
Olive oil spray
12 slices cored pineapple (fresh or canned)
1 1/2 cups pecans, toasted and crushed

Method

Bake sweet potatoes in a 350°F oven for 1 hour or until soft. Remove from oven and set aside until cool enough to handle.

Cut cooked potatoes in half and scoop flesh from skins and place into a bowl. Discard skins. Add vegan butter, salt, nutmeg, cinnamon, maple syrup and orange juice to the bowl and mix well. Turn mixture onto a clean work surface and divide into 12 even portions. Roll each portion into a ball approximately 2 inches in diameter. (Wet hands with water or oil to make it easier.)

Lightly spray a baking sheet with olive oil. Place cored pineapple slices on sheet.

Roll each ball in crushed pecans and place a coated sweet potato ball in the center of each pineapple slice. When done, lightly spray top of each ball with olive oil. Bake for 15 to 20 minutes.

Optional: For extra kid appeal, roll half of the ball in pecans (to make "hair") and press raisins into the plain part of the ball to make a face (eyes, nose, mouth) prior to baking. Also, try adding one medium banana to sweet potatoes when mashing them for an exciting flavor.

Nutrition

Per serving (about 4oz/119g-wt.): 190 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 240mg sodium, 20g total carbohydrate (3g dietary fiber, 11g sugar), 3g protein