Recipe – Sweet Potato and Almond Fruit Balls


What’s great about it:

Who knew sweet potato makes a great addition to snack balls. Add extra flavour and fibre to your snacks plus better yet, added moisture. 

Print Recipe

Serves 34 | Prep time 40 minutes | Cook time 0 minutes 


Vegan sweet delicious almond cocoa balls healthy and tasty food on wooden table


350g sweet potato, peeled and grated

1/4 cup water

1/3 cup apricots, dried, finely chopped

3 cups almond meal

1 teaspoon cinnamon, dried

3 tablespoon skim sweetened condensed milk

2 tablespoon pepitas (pumpkin seeds)

2 tablespoon pistachio nuts

1/3 cup cranberries, dried

½ cup coconut, desiccated



PLACE the sweet potato and ¼ cup water in covered microwaveable bowl and steam on high for 4 minutes until soft. Drain and leave to cool.

BLITZ apricots for 1-2 seconds. Combine almond meal, apricots, cinnamon and condensed milk in a large bowl.

ADD cooled sweet potato and mix well until combined.

BLITZ pepitas and pistachios in a food processor until finely chopped. Place on a plate.

BLITZ the cranberries until finely chopped. Place on a second plate. Mix in ½ of the coconut.

PLACE remaining coconut on a third plate.

ROLL level tablespoons of the sweet potato mixture into balls (use washed and clean hands).

ROLL 1/3 of the balls in the pistachio mix, 1/3 in the cranberry mix and the remaining 1/3 in the coconut.

STORE Blitz balls in an airtight container in a cool, dry place for up to 5 days or in the fridge for up to 2 weeks.


Recipe courtesy of: Australian Healthy Food Guide



Filed under: sweet potato, almond, balls, snack

Get Your Recipe endorsed


CK Stamp indesign

We have developed two nutritional criteria, one for Everyday Foods and one for Discretionary Foods.

Learn more about how to modify your recipe here.

Be Part of the Community