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Recipe Information
:30
PREP
:10
COOK
- Makes 24 small balls
- No Pre-Class Prep
- Cook Required
Ingredients
- 4 sweet potatoes (the kind with the orange-coloured flesh *see FAQ)
- 1 cup oats
- ½ cup toasted sesame seeds (or other roasted seeds)
- ¼ cup plus 2 Tbsp sunflower seed butter (or other seed butter)
- ¼ cup plus 2 Tbsp maple syrup
- ¼ cup cocoa powder
- 1 tsp salt
- ½ cup coconut flakes (optional)
Equipment
- Measuring cups
- Measuring spoons
- Large mixing bowls
- Large spoon
- Potato masher
Directions
- Puncture holes in the sweet potatoes with a fork.
- Microwave on high for about 10 minutes until soft, flipping them halfway through.
- Let cool, then scoop the cooked sweet potato from the skin into a large bowl and mash.
- In a separate bowl, mix together sunflower seed butter, maple syrup, and cocoa powder. When mixed through, fold in oats.
- Add oat mixture to the sweet potatoes and mix well.
- Refrigerate for about 20 minutes (until slightly firm)
- Roll into 24 small balls.
- Roll in grated coconut (optional)
- Enjoy!
Tips
Invite students to help measure and mix the ingredients, roll the mixture into balls and coat them in coconut.
What is the difference between a sweet potato and a yam?
The orange-fleshed vegetable I suggest using for this recipe, are usually labelled as "yams". However, they are technically sweet potatoes!
If you use an actual yam (the one with the purple or light yellow flesh), it will be a lot drier and not as good for this recipe. So, whether you call them yams or sweet potatoes, make sure you have the vegetable
with the orange-coloured flesh!