Instructions

Prepare the sweet potatoes:

1. Bake the sweet potatoes according to your preferred method.  (I like to place mine on a baking sheet lined with parchment paper and bake at 350 degrees for about 45-60 minutes, or until they are soft on the inside). Allow them to completely cool before going to the next step.

Prepare the balls:

1. Add the cooked sweet potatoes (after they've cooled off) to a medium-sized bowl and mash them with a fork until they are the consistency of "mashed potatoes".
2. Add the date nectar, pecans and pumpkin spice to the mashed sweet potatoes and stir until well combined.  Adjust the sweetener and/or spices to your preference.
3. Take out a spoonful at a time and gently shape them into a ball shape.  They will be somewhat soft, but should be able to form the shape of a ball.

Prepare the topping:

1. Option 1: Add the 1/3 cup of chopped pecans (for the topping) to a small bowl and roll each sweet potato ball into the pecans until they are covered.  Gently pat down any loose pecans so they don't fall off.
2. Option 2: Add 1-2 tablespoons of organic cinnamon + non-GMO xylitol mixture to a small bowl and roll the sweet potato balls until they are covered.
3. Option 3: Leave them plain.

Bake the balls:

• Place the balls on a baking sheet lined with parchment paper and bake at 350 degrees for approximately 15-20 minutes, or just long enough to warm them up.
• Enjoy!