Cassava flour sweet potato snack balls recipe on The Local Sprout food blogIt’s the time of year for all of the cinnamon-spiced, sweet, and cozy snacks.

If you’ve followed my blog for any time, you probably know that I love sweet potatoes in everything—in drinks (like my sweet potato smoothie), in soup (like my southwest chili), or even in dessert (like my sweet potato brownies)!Simple sweet potato snack bites recipeToday sweet potatoes meet fall in a simple, perfectly spiced snack that is sure to become your autumn go-to.

Let’s make Sweet Potato Snack Balls!

gluten and grain free sweet potato balls made with cassava flour

My sweet potato snack balls are loaded with all the goods: sweet potato (for all the nutrients), dates (for the natural sweetness), cashew butter (for the healthy fat & protein), cassava flour* (for the gluten free, soft texture), and the spices (because—fall).

Enjoy these balls as an easy road-trip snack, week-night treat, or grab-and-go breakfast. They are simple, coming together in just 20 minutes, contain only 7 ingredients, and whip up in a food processor or blender!

Gluten free and vegan snack balls recipe

I hope you love this recipe as much as I do! My sweet potato snack balls are:

Perfectly spiced

Naturally sweet





& the best fall snack!

Cassava flour balls recipe

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my pb&j energy bites, mint chocolate cake balls, or my cinnamon chia cookies.

Sweet Potato Snack Balls

Today sweet potatoes meet fall in a simple, perfectly spiced snack that is sure to become your autumn go-to. My gluten free and vegan balls are simple to whip up and come together in less than 20 minutes!
Prep Time20 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: Gluten Free, Oil Free, Vegan
Yield: 12 balls


  • 1/2 large sweet potato steamed and roughly chopped
  • 6 large medjool dates pitted
  • 1/4 cup cashew butter
  • 1/3 cup cassava flour*
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  • In a food processor or blender (I recommend using a food processor), combine all ingredients.
  • Blend on high until you achieve a doughy texture and large balls begin to form (see picture). Add up to a Tbsp of water if needed to soften dough.
  • Roll your dough into balls using about a Tbsp. amount of dough. (If dough is too soft and sticky, refrigerate for 10 minutes—this will help the mixture firm up)
  • Store balls in airtight container in refrigerator for a week or in freezer for a month.


*I was recently introduced to cassava flour. While it sounded unique at first, it is now becoming a gluten-free baking staple in my kitchen. Cassava flour comes from the cassava root, which is a starchy tuber—similar to a potato. Because of this, it is naturally grain-free, gluten-free, and nut-free! (So use this flour when baking for your friends with allergies!). I’ve also found cassava flour to have the most similar texture to wheat flour than any other gf flour—which is such a gf win! I used Otto’s cassava flour in my sweet potato snack balls and highly recommend purchasing a bag if you plan on doing any gf baking in the near future.
Nutrition information is a rough estimate of 1/12 of the recipe


Serving: 1ball of 12 | Sodium: 117mg | Sugar: 15g | Fiber: 2.3g | Calories: 118kcal | Saturated Fat: 0.5g | Fat: 2.7g | Protein: 1.6g | Carbohydrates: 23.4g

The Local Sprout

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