Cheesy Sweet Potato Balls

I used up some leftover Sweet Potato Fries to make these.

DSC02388

½ cup cooked sweet potato (with skin)
1 cup cooked brown rice
½ cup shredded Monterey Jack cheese
1/3 cup cottage cheese
1 tablespoon wheat germ (optional)
¼ teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

Place sweet potato, rice, Monterey Jack cheese, cottage cheese, 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.

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.

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.

Yield: 20 balls
Prep time: 10 minutes
Bake time: 15 minutes

[print_link]

Published by

Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

4 thoughts on “Cheesy Sweet Potato Balls”

  1. I tried these the other night and am wondering if there was an ingredient left out.? I followed the instructions and although they tasted good- they did not form balls- it seems like they need flour or something- they were very sticky and you couldnt roll a ball??????/

  2. I think if you bake the potatoes and have day-old rice it might be dry enough, but mine just ended up as good as well.

Leave a Reply

Your email address will not be published. Required fields are marked *