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Sweet Potato and Kale Balls from Daily Bites

by Ricki Heller 49 Comments

Today, please welcome Hallie Klecker from Daily Bites!

Hallie Klecker

My friend Hallie is truly what I’d call a “powerhouse” blogger–and person. She is incredibly accomplished, both as a Certified Holistic Nutrition Educator and cookbook author; she teaches cooking classes to lucky participants in Madison, Wisconsin; she’s editorial manager at Simply Gluten-Free magazine; and, most relevant to today’s post, she creates fabulous recipes that are whole-foods based and use only natural sweeteners. Lucky for all of us, she’s also sharing one of her creations here today on the blog!

Even though Hallie and I follow different diets (hers is omnivore and paleo-leaning, while mine is vegan), I think our styles are perfectly compatible, and I always find myself drooling over her recipes.  Some of my favorites include Grain-Free Cranberry Walnut Granola; Super Healthy Veggie Burgers; Coconut Hemp Earth Balls;   Pizza Crackers; Green Goddess Kale Slaw; and the recent Hit the Slopes Snowballs.  Hallie is also the author of The Pure Kitchen, Super Healthy Cookies (which I mention here), and Crazy for Kale.  In addition, she co-authored Dairy-Free and Gluten-Free: A Whole Food Starter Guide and Cookbook with Alisa Fleming (see an interview with them here).

Aside from our love of healthy, whole foods, we also share a common aversion. . . but I’ll let Hallie tell you about it herself!

KaleSPBalls2


As Ricki and I have grown in our friendship over the past few years, I’ve learned that we share so many common interests. We both appreciate delicious and nutritious food, feel our best following low-sugar diets, can’t get enough chia seeds and kale, and love our dogs like they’re our family. And you know what else? We both are absolute curmudgeons when it comes to winter and cold weather.

Icy sidewalks, polar vortexes, heavily clouded skies, dark evenings? I’ll pass. Fly me to the nearest beach, please!

If I was Ricki’s neighbor, I’m sure we would get together on a weekly basis during the winter months to share a pot of tea and chat about tropical vacations. But since that’s not an option, I suppose we’ll just have to meet up in Maui in our dreams for now!

To pass the long winter days, nothing is more soul-satisfying than baking. But with spring just on the horizon (as difficult as that is to believe here in frozen Wisconsin) and with tank top season close on its heels, I’ve been shying away from the sweets lately and focusing more on dishes rich in veggies and healthy fats.

These Sweet Potato & Kale Balls are one of my favorite fun side dishes to prepare in the winter months. High in nutrients and easy to make, I even enjoy the leftovers cold from the fridge for a fast snack.

Cold weather or not, sweet potatoes and kale are two super foods that are always in season in my book!

KaleSPBalls1

Sweet Potato & Kale Balls

This is one of those super flexible recipes that can be eaten warm, room temperature, or cold. I prefer to use flat lacinato kale leaves in this recipe, although any variety will work. Feel free to add additional finely chopped vegetables if you like, such as broccoli, cauliflower, or bell peppers.

2 medium sweet potatoes, peeled and cut into ½-inch (1.25 cm) pieces (about 3 cups/720 ml)

2 Tbsp (30 ml)  canned coconut milk (full fat)

1 cup (240 ml) finely chopped kale leaves (stems removed and discarded)

1 medium shallot, finely chopped

1 tsp (5 ml)  ground cumin

1/2 tsp (2.5 ml)  granulated garlic

1/2 tsp (2.5 ml) fine sea salt

Ground flaxseed, for sprinkling

Preheat the oven to 400ºF/200C. Line a baking sheet with parchment paper. Place an inch (2.5 cm) or so of water in the bottom of a medium pot fitted with a steamer basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat. Transfer to a large bowl.

Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.

Using slightly wet hands, form the sweet potato mixture into 1½ – 2 inch (7.5-10 cm) balls. Place the balls on the lined baking sheet. Sprinkle lightly with ground flaxseed. Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving. Makes 10-12 balls.

Suitable for: ACD All Stages, sugar-free, gluten-free, dairy-free, egg-free, soy-free, nut free, yeast-free, vegan, low glycemic.


More recipes with sweet potatoes or kale:

Fluffy Sweet Potato and Pear Pancakes

 

Sweet Potato and Pear Pancakes on rickiheller.com

 

Kale and Quinoa Salad with Fresh Blueberry Vinaigrette

 

quinoa, kale and blueberry salad on rickiheller.com

 

Sweet Potato and Lentil Pot Pie with a Crumb Crust

 

Glutenfree Sweet Potato and Lentil Pot Pie recipe on rickiheller.com

 

Baked Sweet Potato Falafel

 

Glutenfree, vegan falafel recipe on rickiheller.com

 

Super Easy Tofu Scramble with Kale and Pumpkin

 

Vegan, gluten-free Tofu Scramble with Kale and Pumpkin on rickiheller.com

 

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

Hallie Klecker is a cookbook author and holistic nutrition educator. She shares gluten- and dairy-free recipes on her blog, Daily Bites, where she shares her passion for cooking with whole and natural foods. In her two cookbooks, Super Healthy Cookies and The Pure Kitchen, she transforms clean and unprocessed ingredients into delicious meals and treats. Her newest e-book, Crazy for Kale, features 40 recipes all using kale. Connect with Hallie on Facebook, Twitter,  Pinterest and Instagram.

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Reader Interactions

Comments

  1. jo says

    February 12, 2014 at 7:20 am

    I totally agree there is so much overlap between vegan and paleo… i’m vegan yet I work very closely developing recipes for a more paleo focussed whole food company. Oh… and this recipe looks awesome!

    Reply
    • Ricki says

      February 12, 2014 at 8:55 am

      Thanks, Jo! And I agree–Hallie’s recipes are AWESOME! I can’t wait to try these!! 😀

      Reply
  2. Jacqueline Meldrum says

    February 12, 2014 at 5:20 pm

    Those look wonderful and I know my wee Cooper will love them. Thanks for the recipe and for the introduction to someone I didn’t know.

    Reply
    • Ricki Heller says

      February 12, 2014 at 9:50 pm

      Glad you found a new blog, Jacqueline! And can’t wait to hear how Cooper (or you!) like them! 🙂

      Reply
  3. Johanna GGG says

    February 12, 2014 at 11:19 pm

    these look delicious – I could just reach out and pop one in my mouth – I can’t say I share the hatred of the cold – it is so lovely today being only 27 C because I can get out on my bike without sunburn and dehydration and I don’t have to think of a meal that avoids turning on the oven – however I think I would struggle with some of the icy weather you get in the north.

    Reply
    • Ricki Heller says

      February 13, 2014 at 8:45 am

      They do look easy to pop, don’t they? 😉 And I agree, you WOULD struggle with the ice weather here–we all do, even those of us who’ve lived here our whole lives!! Hate it. I could relish some of that heat right now!!

      Reply
  4. Emma says

    February 13, 2014 at 10:09 am

    How perfect are thee bite-size balls!
    I’ve just added Hallie’s “pizza crackers” to my must-make list too.

    Reply
    • Ricki Heller says

      February 13, 2014 at 2:19 pm

      I know, don’t they look amazing? And SO. EASY. 😀

      Reply
  5. Maggie says

    February 13, 2014 at 12:29 pm

    Wow, I love this recipe! I am totally going to give it a try. Another great Hallie recipe!

    Reply
    • Ricki Heller says

      February 13, 2014 at 2:19 pm

      I agree, Maggie! Not to mention that they contain two of my most favorite foods! (just add chocolate, and I’d never need to eat anything else. . . ) 😉

      Reply
  6. Carol Kicinski says

    February 13, 2014 at 5:23 pm

    Love Hallie and love this recipe – it looks fab!!!

    Reply
    • Ricki Heller says

      February 13, 2014 at 6:32 pm

      Ditto!! 😀

      Reply
  7. Joanna says

    February 17, 2014 at 1:16 pm

    These look AMAZING. My partner is allergic to coconuts and I’m allergic to cumin. Any suggestions on what I could substitute?

    Reply
    • Ricki Heller says

      February 17, 2014 at 3:18 pm

      Thanks, Joanna! I’m not sure–will have to ask Hallie to chime in here–but I am guessing any kind of thick “milk” would work, and maybe coriander instead of the cumin? 🙂

      Reply
    • Hallie @ Daily Bites says

      February 17, 2014 at 3:58 pm

      Hi Joanna! Yes, any milk will work. Hemp would be great since it’s a little thicker than almond. You can omit the cumin or try 1/2 teaspoon coriander. Enjoy!

      Reply
  8. Cara says

    February 18, 2014 at 3:15 pm

    I’d be joining you two too to whine about the snow and eat some kale and sweet potatoes too! Rosie as well, girlfriend loves her sweet taters. I bet she would love this recipe too!

    Reply
    • Ricki Heller says

      February 18, 2014 at 4:35 pm

      Sounds good to me, Cara! I’d love to see Rosie chowing down on one of these–so cute! 🙂

      Reply
  9. Toni Sicola says

    February 18, 2014 at 6:46 pm

    I am trying these THIS WEEK! My parents are coming into town, and I can’t wait to make these for them! I have sweet potatoes on my counter and kale growing in the garden. Perfect!

    Reply
    • Ricki Heller says

      February 18, 2014 at 8:53 pm

      Glad to hear it, Toni!! And how lucky to have a garden where you can still see the kale (and it’s not covered in snow)!! 😀

      Reply
  10. Shikha @ Shikha la mode says

    February 18, 2014 at 9:20 pm

    Mmmm these are like falafels but BETTER.

    Reply
    • Ricki Heller says

      February 18, 2014 at 9:46 pm

      Thanks so much–glad you like them! 😀

      Reply
  11. Paula Bryant says

    February 20, 2014 at 8:31 am

    This recipe looks delicious! I will definitely try it out. I’ve been a veggie lover all of my life, but am now crossing over into Vegan territory. This recipe is a wonderful start!

    Reply
    • Ricki Heller says

      February 20, 2014 at 8:42 am

      Glad you like it, Paula! And congrats on that transition. 🙂

      Reply
      • Paula Bryant says

        February 20, 2014 at 9:18 am

        Thanks, Ricki. I’m transitioning for health reasons, but am greatly encouraged by the article and recipe. This is making the change easier! All the best to you!

        Reply
        • Ricki Heller says

          February 21, 2014 at 11:20 pm

          Thanks, Paula. And to you as well! 🙂

          Reply
  12. Adrianne says

    December 28, 2014 at 8:25 pm

    I feel like these would be a huge hit for a party with my fairly health-conscious group of friends. The hostess in me wants to serve them with a dip (dairy-free) of some kind. Any suggestions?

    Reply
    • Ricki Heller says

      December 28, 2014 at 11:21 pm

      Thanks, Adrianne! I personally think avocado goes with anything. . . what about this avocado mayo? Another sauce I love is this sweet and spicy BBQ sauce. And finally, Dreena’s “Vegveeta” sauce/dip is spectacular on just about anything. Hope one of those appeals! 🙂

      Reply
  13. Logan says

    February 5, 2015 at 5:44 pm

    Could I use onion instead of shallot?? Or another sub?? Thanks!!

    Reply
    • Ricki Heller says

      February 5, 2015 at 9:49 pm

      Logan, I’d use green onions rather than regular onions (this kind)–light green and white parts only. They are milder than regular onions, so more like shallots. Let me know how it turns out!

      Reply
  14. Donna says

    April 26, 2015 at 4:10 pm

    These were quite easy and fun to make, thank you! Now I have an almost full open can of coconut milk, any ideas on what I could make with it?

    Reply
    • Ricki Heller says

      April 26, 2015 at 6:12 pm

      Thanks so much, Donna! Glad you enjoyed them. 😀 I always use leftover coconut milk for homemade ice cream (doesn’t need an ice cream maker, and it can stay in the freezer until ready). Here are 2 of my favorite recipes: Caramel Ice Cream and Mint Chip Ice Cream. Or, make Fudgsicles! 🙂

      Reply
  15. paperlotus says

    September 21, 2015 at 11:25 am

    I think these would be good with ginger garlic and indian spices 🙂

    Reply
    • Ricki Heller says

      September 21, 2015 at 11:41 am

      Agreed! 🙂

      Reply
  16. Megan says

    November 15, 2015 at 10:20 pm

    Can the flaxseed be eliminated from this recipe?

    Reply
    • Ricki Heller says

      November 15, 2015 at 10:55 pm

      I should think so, Megan, as it serves just as a coating after the balls are already mixed up and formed. I’ll double check with Hallie, but I imagine that would be fine!

      Reply
    • Hallie says

      November 16, 2015 at 9:00 am

      Hi Megan: Yes, the flaxseed can be eliminated.

      Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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