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🍽️ Crispy Sweet Potato Balls with Creamy Mushroom Sauce

592 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs.
• Salt pinch
• Thyme, fresh 5 g
• Rosemary, fresh 5 g
• Mushrooms, white 400 g
• Onions, red 1 pc.
• Butter 1 tbsp
• Almonds, ground 200 g
• Baking powder 1 tsp
• Honey 8 g
• Eggs 1 pc.
• Pepper, black ground pinch
• Oil 2 tbsp
• Whipping cream 200 g
• Cornstarch 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using conventional heating.
2. 2. Peel the sweet potatoes and cut them into cubes of about 1 cm.
3. 3. Boil the sweet potato cubes in a pot of salted water for 5 minutes until soft.
4. 4. Wash the thyme and rosemary and pat them dry.
5. 5. Strip the leaves from the thyme stems and the needles from the rosemary stems.
6. 6. Clean the mushrooms with a cloth and cut them in half or quarters depending on their size.
7. 7. Cut the onion in half, peel it, and dice it finely.
8. 8. Melt butter in a pan over medium heat.
9. 9. Fry the stripped herbs in the butter for 1 minute.
10. 10. Season the herbs lightly with salt and transfer them to a bowl.
11. 11. Place the drained sweet potatoes in a separate bowl.
12. 12. Mash the sweet potatoes with a fork.
13. 13. Add the almonds, baking powder, half of the herbs, honey, egg, salt, and pepper to the sweet potato mixture.
14. 14. Mix all the biscuit ingredients well together.
15. 15. Divide the mixture into 8 equal portions.
16. 16. Shape the portions into biscuits.
17. 17. Place the biscuits on a baking sheet lined with parchment paper.
18. 18. Bake the biscuits in the oven for 15 minutes.
19. 19. Heat oil in the pan over high heat.
20. 20. Fry the onion and mushrooms for 3 minutes over high heat.
21. 21. Season the mushroom mixture with salt and pepper.
22. 22. Deglaze the pan with cream.
23. 23. Reduce the heat to medium and let the sauce simmer for 1 minute.
24. 24. Mix starch with a little cold water in the empty cream container until you have a smooth mixture.
25. 25. Add the starch-water mixture to the mushrooms.
26. 26. Bring the sauce to a boil.
27. 27. Let the sauce simmer for another 5 minutes.
28. 28. Remove the biscuits from the oven.
29. 29. Arrange the biscuits on plates.
30. 30. Top the biscuits with the creamy mushroom sauce.
31. 31. Sprinkle the dish with the remaining herbs.
32. 32. Wet your hands before shaping the biscuits so the dough does not stick.

Nutrition per serving

• kcal: 592
• Protein: 14 g · Fett/Fat: 38 g · Carbs: 52 g