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Sweet Potato Pie Energy Balls

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup mashed cooked sweet potato well-drained and cooled; roasted or steamed
  • 1 1/2 cups rolled oats old-fashioned; use certified gluten-free if needed
  • 1/2 cup nut butter (almond, cashew, or peanut; use sunflower seed butter for nut-free)
  • 1/4 cup pure maple syrup or honey, if not vegan
  • 1/4 cup ground flaxseed or chia seeds
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves optional but very “pie”
  • 1/4 teaspoon fine sea salt
  • 2–4 tablespoons mini chocolate chips or chopped pecans optional mix-ins
  • For rolling optional; crushed graham crackers, toasted coconut, or extra cinnamon

Method
 

  1. In a large bowl, stir together the mashed sweet potato, nut butter, maple syrup, and vanilla until smooth and cohesive.
  2. Fold in oats, flaxseed, cinnamon, nutmeg, ginger, cloves, and salt. Mix until a thick dough forms. If it's too sticky, add 1–2 extra tablespoons oats.
  3. Fold in chocolate chips or pecans if using. Don't be shy—texture is life.
  4. Pop the bowl into the fridge for 15–20 minutes. This firms the mixture and makes rolling less messy.
  5. Scoop tablespoon-sized portions and roll into 18–22 balls, depending on preferred size. If desired, roll in graham crumbs, coconut, or a cinnamon sprinkle.
  6. Place on a parchment-lined tray. You can eat immediately, but 30 minutes in the fridge helps them set like champs.