Vegan Thanksgiving Sweet Potato Balls
These Vegan Thanksgiving Sweet Potato Balls are the perfect holiday main dish, hearty and full of seasonal flavor. Made with sweet potatoes, quinoa, white beans, and fresh vegetables, this healthy dairy free recipe brings all the classic Thanksgiving flavors together in one bite.
When I think about Thanksgiving, I picture creamy sweet potatoes, savory stuffing, and a delicious dessert to finish the meal. But the truth is, attending a traditional family dinner as a vegan often means filling up on side dishes while the turkey takes the spotlight.
That is why I began creating my own plant-based holiday recipes. Instead of spending 24 hours in the kitchen trying to piece together options, I wanted a dish that could stand proudly at the center of the table while staying wholesome and dairy-free. These Vegan Sweet Potato Balls are my answer!
Spotlight on These Vegan Thanksgiving Sweet Potato Balls
- Full of Thanksgiving flavor: These sweet potato balls are seasoned with fresh sage, thyme, garlic, and onion, giving you all the cozy holiday flavors in one bite.
- Wholesome and dairy-free: Made with nutritional yeast, quinoa, and white beans, they are packed with plant-based protein and fiber while staying light and healthy.
- Perfect for the holiday table: Serve them as a vegan main dish or a hearty side that everyone will enjoy.
- Three delicious sauce options: Choose from savory cranberry sauce, simple marinara sauce, or homemade roasted bell pepper sauce to make these holiday bites even more special.
- Easy to make ahead: Prepare the mixture a day early, then bake when ready for a stress-free holiday dish.
- Crowd pleasing and family friendly: Even non-vegans will love these flavorful, festive bites that stand out on any Thanksgiving table.
The Ingredients
For the sweet potato balls you will need the following ingredients.
Sweet potatoes: Roast two sweet potatoes until soft and tender to create the hearty base of these vegan Thanksgiving balls. They add natural sweetness, creaminess, and that classic holiday flavor.
Quinoa: Cook a small pot of quinoa according to package directions. It adds earthy flavor, light texture, and extra plant based protein.
White beans: Use a can of Great Northern beans, mashed into a protein rich paste that helps bind all the ingredients together.
Bread crumbs: Add your favorite bread crumbs for structure. Whole wheat, panko, or gluten free all work well in this dairy free Thanksgiving recipe.
Celery: Fresh celery gives the mixture a signature Thanksgiving flavor and a subtle crunch, similar to traditional stuffing.
Carrot: Chopped carrots add color, texture, and natural sweetness, making the balls hearty and balanced.
Onion: Sautéed onion deepens the flavor and builds a savory base that pairs perfectly with fall herbs.
Garlic: Minced garlic brings warmth and richness, enhancing the overall flavor of the sweet potato balls.
Ginger: A small amount of freshly grated ginger adds brightness and a hint of spice that makes the flavors pop.
Nutritional yeast: This adds a cheesy, nutty flavor without dairy while boosting plant based protein.
Vegan butter: Use your favorite vegan butter to sauté the vegetables and add richness to the mixture.
Sage and Thyme: Fresh herbs bring out cozy Thanksgiving flavors and elevate the recipe from simple to festive.
Seasonings: Smoked paprika, dried marjoram, salt, and pepper round out the flavor and give each bite the perfect savory balance.
For the optional roasted bell pepper sauce you will need the following ingredients.
Jar of roasted bell peppers: Using jarred roasted red peppers makes this recipe quick and easy. They provide smoky sweetness without the extra step of roasting fresh peppers.
Cashews: Soaked cashews blend into a smooth, creamy base that gives the sauce its rich texture and mild nuttiness.
Nutritional yeast: Known as the go-to vegan cheese alternative, nutritional yeast adds a cheesy, savory flavor while boosting protein and B vitamins.
Lemon juice: A splash of fresh lemon juice brightens the sauce, balances flavors, and adds a healthy citrus kick.
Vegetable stock: Vegetable stock infuses more flavor than water and helps thin the sauce to the perfect consistency.
Garlic cloves: Fresh garlic adds bold flavor and depth. Skip the powder here and use whole cloves for the best taste.
Red pepper flakes: Just a pinch of red pepper flakes brings gentle heat that balances the sweetness of the roasted peppers. Adjust the amount to match your spice preference.
Frequently Asked Questions
Yes. You can prepare the mixture, shape the balls, and refrigerate them for up to 24 hours before baking.
Yes. Simply use gluten-free bread crumbs in place of regular bread crumbs. Everything else in the recipe is naturally gluten-free.
Yes, soaking helps the cashews blend smoothly into a creamy sauce. Soak them in hot water for 30 minutes if you are short on time, or overnight for the creamiest results.
The sauce is lightly spicy from the red pepper flakes, but you can adjust the amount to your preference. For a completely mild sauce, simply leave them out.
No problem! Grab a jar of your favorite marinara sauce or fresh cranberry sauce both work well.
They work beautifully as either. Serve them as a vegan main course with sauce, or present them as a hearty holiday side that everyone at the table can enjoy.
The Instructions
Step one: Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper or tin foil.
Step two: Use a fork to poke holes into each sweet potato. Place them on the lined sheet and bake for 40 minutes to one hour. Use a knife to check for tenderness. Once the potatoes are totally soft, remove them from the oven.
Carefully cut each sweet potato lengthwise in half and set them aside to slightly cool.
Step three: Reduce the oven temperature to 375 degrees Fahrenheit.
Step four: Add vegan butter to a large pan over medium heat. Once melted, add the chopped carrots, celery, and onion. Cook for about 5 minutes.
Step five: Then, turn the heat to medium-low and add the garlic, ginger, smoked paprika, dried marjoram, sage, thyme, salt, and pepper. Cook for another 3-5 minutes until fragrant and the onions are translucent. Set the pan aside to cool.
Step six: Add the rinsed white beans to a large bowl. Smash with a potato masher until a paste forms and no whole beans remain.
Then, add the cooked sweet potato flesh (remove the skins) to the bowl and continue mashing until creamy.
Step seven: Add the remaining ingredients to the large bowl and use a spatula or wooden spoon to mix everything until incorporated. This includes quinoa, bread crumbs, nutritional yeast, sauteed vegetables and herbs, salt, and pepper.
Step eight: Use a 1.5-inch cookie scoop to make 22 even balls. Scoop the mixture into your hands and pack and roll them into balls. Place them evenly apart on the lined baking sheet.
Spray the tops with avocado or olive oil cooking spray, sprinkle with a pinch of salt, and bake in the oven for 40-45 minutes, or until the tops are slightly golden brown.
Step nine: If you choose to make the optional roasted bell pepper sauce, make it while the balls are baking. Add all of the ingredients to a high-speed blender. This includes roasted bell peppers, cashews, nutritional yeast, lemon juice, veggie stock, garlic, red pepper flakes, and salt. Blend until smooth and creamy and set aside.
Step ten: Allow the balls to cool for a few minutes before serving. To serve, add a spoonful or two of the red pepper sauce over each ball. You can also use marinara sauce or cranberry sauce for a quicker sauce option.
Storage
Place cooled sweet potato balls in an airtight container. They will stay fresh in the fridge for 3–4 days.
For longer storage, freeze them. Arrange baked balls on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. They will keep for up to 2–3 months.
To reheat, cover with a microwavable plate or a napkin. Heat in 20–30 second bursts, but note that this may make them softer and less crisp.
Or reheat at 350°F for 10–15 minutes until warmed through. This keeps the outside lightly crisp while heating the inside evenly.
Tips + Modifications
For a crispier outer edge, broil the balls for a few minutes after baking. (Keep a close eye on them).
Shape the balls a day before and refrigerate until ready to bake. This saves time on the holiday and makes the recipe stress-free.
These balls are meant to be softer on the inside and slightly crispy on the outside.
Make this recipe gluten-free by using gluten-free bread crumbs.
These balls shine with sauce. Use the included homemade bell pepper sauce or simply use store-bought marinara or cranberry sauce.
I recommend heating the bell pepper sauce if you decide to go that route.
More Vegan Thanksgiving Recipes
Balsamic Glazed Brussels Sprouts
Sweet and Savory Oven Roasted Butternut Squash
Roasted Garlicky Smashed Potatoes
Stovetop Butternut Squash Soup
Fall Salad with Pumpkin Maple Vinaigrette
Vegan Thanksgiving Sweet Potato Balls
Equipment
- 1 baking sheet, lined with parchment paper
- 1 large bowl
- 1 potato masher
- 1 frying pan
- 1 high speed blender *If you are making the bell pepper sauce
Ingredients
For the sweet potato balls:
- 2 medium sweet potatoes, washed well
- 1 cup cooked quinoa
- ¼ cup bread crumbs
- ½ cup yellow onion, minced *about 1/2 a medium onion
- ¼ cup vegan butter *if needed, swap for avocado oil
- 1 (15.5oz) can of Great Northern Beans *also called Cannellini beans
- 1 large carrot, thinly sliced and minced
- 3 celery ribs, thinly sliced and chopped
- 3 garlic cloves, minced
- 2 tablespoons minced fresh sage
- 1 tablespoon nutritional yeast
- 1 tablespoon minced fresh thyme
- 1 teaspoon dried Marjoram
- 1 teaspoon salt
- ½ teaspoon fresh ginger, minced
- ½ teaspoon smoked paprika
For the optional bell pepper sauce:
- 1 (12oz) jar of roasted bell pepper, drained not rinsed
- 1 cup raw unsalted cashews soaked/soft
- juice from 1/2 a lemon
- ¼ cup vegetable stock
- 2 tablespoons nutritional yeast
- 3 garlic cloves
- 1 pinch red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper or tin foil.
- Use a fork to poke holes into each sweet potato. Place them on the lined sheet and bake for 40 minutes to one hour. Use a knife to check for tenderness. Once the potatoes are totally soft, remove them from the oven.Carefully cut each sweet potato lengthwise in half and set them aside to slightly cool.
- Reduce the oven temperature to 375 degrees Fahrenheit.
- Add vegan butter to a large pan over medium heat. Once melted, add the chopped carrots, celery, and onion. Cook for about 5 minutes.
- Add the rinsed white beans to a large bowl. Smash with a potato masher until a paste forms and no whole beans remain. Then, add the cooked sweet potato flesh (remove the skins) to the bowl and continue mashing until creamy.
- Add the remaining ingredients to the large bowl and use a spatula or wooden spoon to mix everything until incorporated. This includes quinoa, bread crumbs, nutritional yeast, sauteed vegetables and herbs, salt, and pepper.
- Use a 1.5-inch cookie scoop to make 22 even balls. Scoop the mixture into your hands and pack and roll them into balls. Place them evenly apart on the lined baking sheet. Spray the tops with avocado or olive oil cooking spray, sprinkle with a pinch of salt, and bake in the oven for 40-50 minutes, or until the tops are slightly golden brown.
- If you choose to make the optional sauce, make it while the balls are baking. Add all of the ingredients to a high-speed blender. This includes roasted bell peppers, cashews, nutritional yeast, lemon juice, veggie stock, garlic, red pepper flakes, and salt. Blend until smooth and creamy, and set aside.
- Allow the balls to cool for a few minutes before serving. To serve, add a spoonful or two of the red pepper sauce over each ball. You can also use marinara sauce or cranberry sauce for a quicker sauce option.
