Sweet Potato Dough Balls
A delicious healthy treat
Equipment
- dumpling pan, aka aebleskiver pan - optional
Ingredients
- 1 tbsp ghee
- 1 sweet potato - peeled and chopped roughly
- 3 dates - chopped
- ½ tsp pink salt
- 3/4 cup barley flour - freshly milled is best
- dash cinnamon powder
- dash cardamom powder
- 1 tbsp maple syrup
Instructions
- Heat the ghee in a small pan.
- Add the dates, salt and sweet potato, as well as a splash of water. Cook covered until soft enough to mash.
- Stir in the rest of the ingredients to form soft dough. Roll it into 7 balls (about 4cm in diameter).
- Preheat a cast iron dumpling pan (aka aebleskiver pan) slowly for ten minutes.
- Grease the pan lightly with ghee and cook gently for about ten minutes, turning the balls with a wooden skewer, until cooked.
- Alternatively, use a cast iron frying pan and form the dough into 1.5 cm flat patties instead. Fry gently on each side till cooked.
Notes
Coconut oil works really well in this recipe when temperatures are high in summer. The dough balls are portable and are fantastic in kids’ lunchboxes.
