11 oz Stokes Purple Sweet Potatoes, peeled, diced, and steamed
2 cups gluten-free oat flour (about 212 grams)
1 tbsp baking powder
¼ tsp baking soda
1 tsp cinnamon
2 tbsp all fruit jelly/butter
1 cup almond milk
1 tbsp lemon juice
Instructions
Puree steamed purple potatoes in a food processor until creamy and smooth. Add in almond milk all fruit jelly, and lemon juice and puree until mixed in. Combine all dry ingredients in a large bowl. Pour in potato mixture and stir until just combined. Do not over mix. Using your hands, form dough into 15 small balls. Places balls on a parchment paper lined baking sheet and press down slightly on them. Bake for 15 minutes at 425. Cool on a wire rack before serving.