No-Bake Sweet Potato Energy Balls
Soft, cinnamon-spiced no-bake bites made with mashed sweet potato, rolled oats, and peanut butter. One bowl, 15 minutes, and they keep all week.
Servings 13 balls
Ingredients
Base
- ½ cup cooked sweet potato mashed smooth and fully cooled
- 1 cup rolled oats old-fashioned
- ⅓ cup creamy peanut butter or almond, cashew, or sunflower seed butter
- 2 tablespoons maple syrup or honey
- ½ teaspoon ground cinnamon
- 1 pinch salt if your nut butter is unsalted
Optional Mix-Ins
- ¼ cup mini chocolate chips optional
- 1 tablespoon chia seeds optional
- 1 tablespoon ground flaxseed optional
- 2 tablespoons shredded coconut optional
Instructions
Prepare
- Prick a medium sweet potato and bake at 400F for 45 to 55 minutes, until a knife slides in with no resistance. Scoop out the flesh, mash smooth, and measure ½ cup.
- Let the mash cool completely on the counter, about 30 minutes.
Mix and Roll
- In a medium bowl, stir the cooled sweet potato with the peanut butter, maple syrup, cinnamon, and salt until completely smooth.
- Add the rolled oats and any mix-ins. Stir until every oat is coated and the mixture pulls together into a single sticky mass.
- Cover and refrigerate 20 to 30 minutes so the oats absorb moisture and the mixture firms up.
- With slightly damp hands, scoop 1-tablespoon portions and roll into 12 to 14 balls, re-wetting your hands every few balls.
- Refrigerate the rolled balls at least 1 hour before serving.
Notes
- Too wet to roll: Add oats 2 tablespoons at a time until the mixture holds a shape.
- Too dry: Add another tablespoon of nut butter or a splash of milk.
- Bake, do not boil: Boiled sweet potato carries too much water.
- Damp hands: Cold water on your palms keeps the mixture from sticking while rolling.
- Canned puree: Use plain puree, not pie filling, and blot it first.
- Storage: Fridge up to 1 week, freezer up to 3 months. Keep them cold.