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1
Preheat oven to 400F Fahrenheit.
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2
Cut sweet potato into small cubes and spread out on baking sheet.
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3
Drizzle with coconut oil, paprika, cayenne, and salt and pepper.
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4
Bake potatoes for about 20 minutes or until potatoes are fairly soft.
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5
While potatoes are baking, cook the quinoa in water.
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6
Bring to a boil and then summer until all of the water is absorbed (10-20 minutes)
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7
Chop onions into small pieces.
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8
Once quinoa and potatoes are done, saute the onions in a large frying pan.
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9
Stir in the sweet potatoes.
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10
Cover and cook over medium heat for about 5-10 minutes until the sweet potatoes begin to break down.
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11
Then, stir in the quinoa and mash together while cooking.
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12
Once everything begins to stick together, place mixture in a bowl and refrigerate until it is cool enough to handle.
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13
Once cool, roll mixture into balls (whatever size you like).
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14
You can either eat these now, or freeze them.
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15
I think they are easier to fry once they are frozen.
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16
When you are ready to serve them, roll the balls in an egg wash and cover cook over medium heat.
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17
Be sure to cook each side.
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18
Serve alone or with a sauce of your choice.
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19
I like a roasted vegetable tomato sauce, but BBQ sauce or mustard would be really good.
