, Sweet potato balls with apple sauce dip – Süßkartoffel Schweden/Dänemark

Sweet potato balls with apple sauce dip

Ingredients for approximately 24 balls:
500 g peeled sweet potatoes from North Carolina
100 g flour
1 level teaspoon salt
½ TL Cinnamon
Lemon abrasion from one 1 organic lemon
breadcrumbs and/or semolina
Frying fat or oil for the pan
Ingredients for the apple sauce:
1 kg sour, slightly floury apples (e.g. Boskoop or Elstar)
125 ml water
Juice from ½ Lemon
1 sachet vanilla, sugar or some cinnamon
Some maple syrup to taste

Directions:

  1. Peel and wash the sweet potato, cut it into small pieces and cook it with water until it disintegrates.
  2. Drain the water. Mash finely with a masher and let cool a little.
  3. Fold in the flour and cinnamon and let the dough rise a little. Add salt and lemon abrasion to the dough. Wet hands and form small balls (approx. 5 cm) and roll in the breadcrumbs.
  4. Fry both sides in fat until they are golden brown and crispy.
  5. Serve with apple sauce.

Directions apple sauce:

  1. Wash, peel, quarter and core the apples.
  2. Cook in a large pot with water and lemon juice until soft.
  3. As soon as the apples fall apart, use a blender or a masher to make them into a puree.
  4. Season with vanilla sugar, cinnamon and maple syrup.

Preparation time: 40 minutes.

Energy:
379 kcal
Protein:
6,1 g
fat:
11,3 g
Carbohydrates:
65,1 g
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