Here's an easy, tasty dish if you're looking for an appetizer, main meal or snack that's all plant based. And it only requires two main items, navy beans and sweet potato. The recipe makes roughly 21 puffs and can always be double!
Soak 1/2 cup of navy beans overnight in filtered water.
*This step can be skipped if you use canned navy beans. If you use canned navy beans you want to use about a cup of canned beans. My canned navy beans of choice is definitely Eden Organic Navy Beans. Their beans are excellent and easy to digest.
After draining your soaked beans, place them in a pot and cover them with water. Place on a stove on medium to high heat till the beans start boiling then lower the temperature to allow them to cook till they can mash easily when pressed between your fingers.
Roast one small sweet potato in a 375 degree oven till it's soft and a knife goes in smoothly.
To a medium size bowl add the drained soaked or canned beans, and /2 cup of the roasted sweet potato. Also add the seasonings.
Mash the sweet potato and navy beans together till they become a mash. A food processor can also be used for this step this will make the mixture smoother.
The mash can be as smooth as you like. I prefer to leave some chunks of beans to add texture.
After the mixture is mashed to your preferred consistency. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours or overnight.
Preheat the oven to 425 degrees. Place a piece of parchment paper on a baking sheet and brush a little olive oil on the paper.
Take a small cookie scoop and scoop out balls of the sweet potato mixture and place on the lined, oiled parchment paper.
Bake for 20 minutes turning the puffs over at the half way point to bake and brown the other side.
The puffs are done when they are golden and toasted on all sides.
The sweet potato and white bean puffs can be served with a dip. The dip I used was just Sir Kensington's Fabanaise which is a plant based mayonnaise.