Next time sprinkle with LSA, that might be nice

2 medium sweet potatoes, peeled and cut into small pieces
2 Tbsp canned coconut milk
1 cup finely chopped kale leaves (stems removed and discarded)
1 medium shallot, finely chopped
1 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp fine sea salt
Ground flaxseed, for sprinkling

2 medium sweet potatoes, peeled and cut into small pieces 2 Tbsp canned coconut milk 1 cup finely chopped kale leaves (stems removed and discarded) 1 medium shallot, finely chopped 1 tsp ground cumin 1/2 tsp granulated garlic 1/2 tsp fine sea salt

Preheat the oven to 200C. Line a baking sheet with parchment paper.

Place an inch (2.5 cm) or so of water in the bottom of a medium pot fitted with a steamer basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat. Transfer to a large bowl. Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.

Using slightly wet hands, form the sweet potato mixture into balls. Place the balls on the lined baking sheet.

Sprinkle lightly with ground flaxseed. Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving.

Makes 10-12 balls.