Friday, September 25, 2009

Cheesy Sweet Potato Balls



½ cup mashed cooked sweet potato (with skin)
1 cup cooked brown rice
½ cup shredded Monterey Jack cheese
1/3 cup cottage cheese
1 tablespoon wheat germ (optional)
¼ teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

Place sweet potato, rice, Monterey Jack cheese, cottage cheese, wheat germ and salt in the bowl of a food processor. Process for 45 – 60 seconds or until smooth and a ball starts to form.

Roll sweet potato mixture into tablespoon-sized balls with your hands. Place balls on baking sheet and bake on the center rack of the oven for 15-17 minutes or until the bottoms are golden.

Allow balls to cool on the baking sheet for at least 5 minutes. Gently remove balls with thin metal spatula and serve. Store leftovers in the refrigerator in an airtight container.

Yield: 20 balls
Prep time: 10 minutes
Bake time: 15 minutes