Of which 1 g sugars and 0.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (sweet potato) · Fiber (sweet potato) · Unsaturated fat (olive oil)
Allergens none
Purple sweet potato balls
Naturally lilac, with just three main ingredients.
Ingredients
- 245 g (8½ oz) purple sweet potato purée, well dried
- 120 g (4 oz) cassava starch (polvilho doce)
- 60 g (2 oz) sour cassava starch (polvilho azedo)
- 3 tbsp olive oil (30 g / 1 oz)
- 1 tsp salt (6 g)
- warm water, if needed — to get the right consistency
Method
- Preheat the oven to 200 °C (400 °F).
- Mix the warm purée with the olive oil and salt.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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