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.
Servings: 22 balls
Calories: 77kcal
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.
Notes
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:
Shape the balls a day before Thanksgiving and refrigerate until ready to bake. This saves time on the holiday and makes the recipe stress-free.
For a crispier outer edge, broil the balls for a few minutes after baking. (Keep a close eye on them).
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.
Nutrition
Serving: 1ball with no sauce | Calories: 77kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 151mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3539IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg