After my early success with the Potato Pearls from the Healthy Heart Handbook last week, I was ready to improvise a little to make these little gems even better and more nutritious! And it was a success! These were more flavorful than my first attempt because I used a sweet potato instead of yukon gold potatoes.
Ingredients:
1 medium size sweet potato
1 green onion/ chive
For the breading:
1/4 c. wheat germ
1/2 tablespoon ground flaxseeds
1/8 teaspoon paprika
dash of salt and pepper
I chopped up one sweet potato and boiled it on the stove for about 15 minutes. Then I added the green onion and some salt and pepper. Notice that I left the skin on the sweet potato. It all gets rolled together at the end so no one except you will know that you left the skins on. However, if sweet potato skins are an aversion for you, you could peel them first.
I mixed it up with a hand mixer (just don't over mix!) and then I rolled the filling into balls using my 1 Tablespoon measuring spoon as a guide. Here they are waiting to go in the breading. At this stage I realized that these would be an especially good snack around Halloween because they are bright orange.
I rolled each one in the breading mixture and arranged them on a cookie sheet.
I baked them in the oven at 375 degrees for 20 minutes. These are really only good fresh out of the oven, so be prepared to eat when the timer goes off!
I eat them in one bite, but I split one open here so you could see the inside. That just screams Vitamin A to me.
When I first figured out the nutrition information for these, I guessed that one serving would be 4 sweet potato pearls. Then I ate 1/2 the recipe by myself and decided that 1/2 the recipe is a totally reasonable serving size, so that is what I am sticking with.
With nutrition like this you could just eat the whole batch. Did I mention that they also tasted really good?
Nutritional Facts (1/2 the recipe): Calories: 117, Fat: 2g, Protein: 4g, Fiber 4g, Vitamin A: 396%, Vitamin B1: 32%, Vitamin B6: 26%, Manganese: 118%, Copper 26%, Zinc 26%, Phosphorus 23%, Selenium 22%.
9 comments:
Wow, these are healthy and they look yummy! Do you think it would work if I baked and then mashed the sweet potato? More nutrients are lost during boiling so I try to avoid it, but I wouldn't want to ruin the recipe.
Hi Tara,
Thanks for stopping by my blog. I think that baking the sweet potato is a great idea. I am sure that would work just as well and I will try that myself next time.
Oh Yum!! I wanted to try the normal tater pearls, but now I may try these first!
looks good!
thanks for the recipe :)
I love love LOVE these!! Perfect for Halloweegan! YAY!! :)
Thanks for the recipe!
So cool. I loved your first batch and I know I will love these even more. Sweet potatoes are my friends.
These look like good appetizers or they would also be good in a pita w/ veggies and tahini like a falafel. thanks for the recipe.
These look so tasty! Thanks for sharing, I'll be trying this recipe soon. :)
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