Sweet Potato Peanut Butter Balls Recipes
PEANUT BUTTER BALLS RECIPE
No bake energy bites are simple versatile snacks. This peanut butter ball recipe is adjustable to meet vegan, gluten-free, low carb and keto diets. Dip in melted chocolate for an extra delicious treat.
Provided by Sandra Shaffer
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Stir together all the ingredients.
- Scoop ingredients into 1-2 inch balls and roll with your hands.
- Place on a baking sheet.
- Chill in the refrigerator for 1-2 hours or untilcool.
- Re-roll the balls to smooth edges beforeserving.
Nutrition Facts : Calories 76 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 11 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FIXATE PEANUT BUTTER SWEET POTATO COOKIES
There's really nothing better than Peanut Butter Cookies. Except for Peanut Butter Sweet Potato Cookies from the FIXATE Vol. 2 Cookbook.
Provided by Beachbody
Categories Dessert
Time 31m
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F.
- Line two large baking sheets with parchment paper and lightly coat with spray. Set aside.
- Place sweet potato, flour, sugar, peanut butter, pumpkin pie spice, extract, xanthan gum, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
- Dollop twelve balls, approximately 2 Tbsp. each, onto each prepared pan. Lightly flatten with back of a fork that has been dipped in water (or coated with spray).
- Bake for 14 to 16 minutes, rotating pan after 7 minutes, or until lightly browned. Allow cookies to cool on pan before serving.
Nutrition Facts : ServingSize 1 serving, Calories 104 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 2 g, Sugar 9 g
SWEET POTATO PEANUT BUTTER BALLS
This Sweet Potato Peanut Butter Ball recipe is a healthier twist on a classic holiday treat. Made with just a few simple and easy-to-find ingredients, they taste so much like a "buckeye cookie."
Provided by Taesha Butler
Categories Dessert
Number Of Ingredients 9
Steps:
- Add sweet potato, peanut butter, honey, vanilla, salt, and cinnamon to a food processor fitted with a metal "S" blade. (Alternately, you can mix all the ingredients in a large bowl, but it will take some extra"elbow grease".)
- Blend everything until smooth. Scrape down the sides and blend again to make sure all the ingredients are incorporated.
- Add oats and blend again. You should have a sticky dough that can be rolled into balls. If the dough is too sticky to roll, you can add a tablespoon or two of more oats and blend again. Repeat until dough is the right consistency.
- Roll dough into tablespoon-sized balls and place on a parchment-lined pan or plate. Place in the freezer to firm up while you melt the chocolate. TIP: I find having my hands *slightly* wet helps the dough from sticking to my hands.
- Melt chocolate, either in the microwave or a double boiler. Stir in the coconut. Dip the chilled peanut butter dough balls into the chocolate or drizzle the chocolate over top. Sprinkle with decorations like sprinkles, if desired.
- Place back into the freezer to harden. Serve or store in the fridge or freezer in an air tight container for up to a week.
Nutrition Facts : ServingSize 1 ball, Calories 126 kcal, Carbohydrate 18 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 37 mg, Fiber 1 g, Sugar 12 g
PEANUT BUTTER SWEET POTATOES
I'll admit that when I first saw this recipe my first reaction was HUH? This is the only way my son will eat them now. ***update*** I recently made this recipe with the prepackaged sweet potato fries and it was wonderful. Just put them in the pan first, the pour the topping over them.
Provided by Sherrybeth
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the sweet potatoes and put them into a 2 quart buttered casserole dish.
- In a large saucepan, melt the butter.
- Add the brown sugar, cinnamon and pecans and mix well.
- Cook until the sugar is dissolved.
- Add the peanut butter and stir until it is well blended and the peanut butter blends inches.
- Once it is well blended, add the pecans and stir well.
- Pour this mixture over the potatoes.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 712.5, Fat 48.1, SaturatedFat 22.2, Cholesterol 81.3, Sodium 402.6, Carbohydrate 67.9, Fiber 6.5, Sugar 43.1, Protein 8.6
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- Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
- Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch (don't go getting a ruler here, just eyeball it. This isn't rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
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