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+ servings

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 mins
Total Time20 mins
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