This recipe came out of the fact I had some sweet potatoes leftover from dinner last night. I thought about making my Gluten free sweet potato biscuits but wanted to do something different.
These Sweet Potato Balls are Gluten free and diary free. I love the ginger bite they have and they are not too sweet. I made a Cinnamon Cardamom and Ginger sugar to dip them in, super yummy!! Enjoy !
1 1/2 cup organic ( already cooked) sweet potato
1/4 cup potato starch
3/4 cup sweet white rice flour ( Bob’s Mills gluten-free flour is awesome!)
1/4 cup maple syrup
1/4 tsp sea salt
3-4 cups coconut or canola oil
Mash sweet potatoes in a large bowl with a potato masher. If you are using leftover sweet potatoes go to the next step. If you are cooking them for this recipe, allow them to cool.
Add the remaining ingredients and mix them together well until it forms a dough like shape.
On a counter sprinkle a little Sweet white flour and add the dough onto the flour. Gently with your hands form it into a smooth ball. Pull small amounts of dough from your smooth ball and create smaller balls.
Heat vegetable oil in a deep-frying pan on medium to low heat.
Deep fry sweet potato balls in oil until golden brown, about 2 minutes depending on your stove. Stir the balls occasionally, because they will try to stick.
Drain on paper towels.
Cinnamon, Cardamom, Ginger Sugar
This mixture has a little kick to it.
Brown Paper Bag
1 1/2 cup organic sugar
1 tbsp cinnamon
1 1/2 tsp cardamom
1 1/2 tsp ginger
Add the balls into the bag of sugar mix and shake well. You can also sprinkle the remaining sugar mixture on the balls after placing on a serving platter.
There are some people you just love cooking food for, you see their appreciation right away. I love cooking and baking for my friends and family, but especially those who, yes, live to eat and love to eat!
So last night as I was putting invoices and labels together for my organic skin care company B’Tyli Natural Skin Therapies shipment. I decided to bake Christmas cookies for one of my foodie friends. We are always on Facebook talking about food, posting pictures of food, on all our social media spots. Last night being in the Christmas spirit, I came up with these Gluten Free Christmas Star cookies. You will never know these are gluten-free. I hope you can share them with those you love to bake for and always Set the Table with Love. 🙂
Gluten Free Christmas Star cookies
The flour below is a great gluten-free flour blend for baking cookies and pie crust.
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 cup organic cane sugar
1 cup (2 sticks) unsalted butter, softened at room temperature
2 cage free egg yolks
1 tablespoon gluten-free vanilla extract
1/2 teaspoon sea salt
Directions: I am not a big gadget person. I made this recipe with a fork and spatula.
In a medium container, whisk together rice flour, potato starch, tapioca flour and xantham gum together throughly. Measure out 2-1/4 cups of this flour mixture and place in a bowl. The remaining flour will be used to dust your counter when rolling out the cookie dough.
In the bowl combine sugar and butter, I used a fork to blend these ingredients. Mix until smooth, scraping the sides of the bowl down occasionally with a plastic spatula.
Add egg yolks and vanilla and mix until smooth, scraping down the sides of the bowl occasionally.
Stir salt into the flour blend and add it to the sugar mixture. Mix completely until ingredients are well incorporated. Cover bowl and refrigerate for at least 1 hour.
Preheat oven to 350F and line two baking sheets with parchment paper.
Lightly flour the counter with remaining gluten-free flour mixture. Place your dough onto counter and roll dough out until it is about 1/4-inch thick.
Using 2 to 3-inch cookie cutters, cut dough into shapes. Place on prepared baking sheets.
Bake for 8 to 12 minutes or until edges are golden. Let cookies cool on baking sheets for 5 minutes. Transfer to wire racks to continue to cool. I took a sifter and add powder sugar to each one.