Sweet Potato Spinach Balls

I’m pretty sure these are my favorite appetizers as of this moment, and think they’re a great way to welcome unsuspecting guests to your very flavorful vegan kitchen!

Inspired by JL Fields and her Kale and Potato Nuggets recipe from The Vegan Air Fryer, these are extremely nutritious and happily addictive. You’re seeing potatoes, sweet potatoes, onions, and greens in a combination of crispy and delicious, with one extra secret. Shhh…I add beets for more color and phytonutrient action! But do not fear. The flavor of the beets is not at all assertive here.

I like to air fry them (directions below) but if you don’t have an air fryer, try baking them at 425 degrees in the oven for around 20 minutes, instead. xo


  • Servings: makes around 20 to 24 balls
  • Print

1 onion, minced
1 shallot, minced
5 ounces of fresh baby spinach (or baby kale), chopped
1 sweet potato, steamed or baked
1 cup leftover mashed potatoes (recipe below*)
2 tablespoons plain, unsweetened nondairy milk (I use soy milk)
1 1/2 cups roasted beets, diced (I like to buy these at Trader Joe’s, already cooked)
Salt and pepper, to taste


Heat a large skillet (Scanpan is my favorite), over high heat. Add the onion, and dry sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add shallot, and continue to sauté until golden. Add the spinach (or kale), and continue to sauté for about 2 minutes, until wilted. Transfer to a large bowl.

To the bowl of cooked vegetables, add cooked sweet potato, mashed white potatoes, and milk. Combine well. Stir in the beets, and the salt and pepper.

Form 1-inch balls, and place about 12 of them at a time in the basket of an air fryer (I love my Philips), and cook for approximately 10 minutes at 400 degrees, or until golden brown, shaking the basket at around 6 minutes.

Serve warm.

* Mashed Potatoes

4 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper

To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

(Inspired by JL Fields and her Kale and Potato Nuggets recipe from The Vegan Air Fryer)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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