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prep time: 60 minutes (but so worth it)
cooking time: 15 minutes
serving size: makes 15 bite sized treats (to be divided up the way you’d like)

1 1lb. sweet potato
1 large ripe plantain
1 tsp. ground coriander
1 tsp. ground cumin
3 cloves of garlic, grated
1 handful fresh cilantro, finely chopped
juice of half a lime
1/4 c. almond meal
olive oil
black sesame seeds
salt and pepper to taste

Preheat oven to 425F, scrub and then prick the potato on all sides and rub with avocado oil.  Roast until tender, about 50 minutes.  At the same time, roast the plantain in its skin for about 30 minutes.  Remove potato and plantain from the oven and let cool.  Peel the plantain.  I did not peel the sweet potato since there are great nutrients in the skin.

In a mixing bowl put the sweet potato, peeled plantain, coriander, cumin, garlic, fresh cilantro, lime juice, and almond meal.  Season with salt and pepper to taste and mash with a potato masher until fairly smooth.  Put in the fridge for about an hour or overnight to firm up.

Preheat oven 400F.  Shape mixture into a meatball size.  I used my hands but you could use spoons if you’d like.  Put them on a greased cookie sheet.  Sprinkle with the black sesame seeds and bake for about 15 minutes.

Makes about 15.  Serve with guacamole.