- Puncture holes in the yam/sweet potatoes with a fork.
- Microwave on high for ~ 10 minutes (until soft; flipping them halfway through).
- In a large bowl, mash the yam/sweet potato.
- In a separate bowl, mix together sunflower seed butter, maple syrup, cocoa powder, and salt. When mixed through, fold in oats and sesame seeds.
- Add oat mixture to the yam/sweet potato and mix well.
- Refrigerate for ~ 20 minutes (until slightly firm)
- Roll into 24 small balls.
- Roll in grated coconut (optional)
Leftovers last 3-4 days in a sealed container but they also freeze really well.
*There is often confusion about yam versus sweet potato. I've called these yam energy balls because at my grocery store, the orange-fleshed vegetable I suggest using for this recipe, are usually labelled as "yams". However, they are technically sweet potatoes! If you use an actual yam (the one with the purple or yellow flesh), it will be a lot drier and not as good for this recipe. So, whether you call them yams or sweet potatoes, make sure you have the vegetable with the orange-coloured flesh!
Thank you to Half your Plate for the recipe inspiration!