Simple Ayurvedic Sweet Potato Balls


Here at Hale Pule, sweet potatoes are one of our favourite augmenting vegetables. They feature prominently in our lunches, as they’re a little heavier to digest and it’s a good idea to consume them when agni, the digestive fire, is the strongest.

These sweet potato balls are nourishing, grounding and satisfying, which is perfect for the Fall season (although these nuggets can be enjoyed year-round!). These qualities come from the sweet taste that is naturally present in this recipe, which makes it ideal to calm pitta and vata in particular. Including the sweet taste in all our meals will nurture and nourish the body and mind.

They could be enjoyed for breakfast and they are ideal for travelling. You can also make them to fulfil part of the augmenting portion of your next balanced bowl!

Sweet Potato Balls

Serves: 4 people
Preparation time: 25 minutes

You'll need

  • 1 tbsp ghee

  • 1 medium sweet potato, peeled and chopped roughly

  • 3 dates - chopped

  • ½ tsp mineral salt

  • 3/4 cup barley flour - freshly milled is best

  • Pinch of cinnamon powder

  • Pinch of cardamom powder

  • 1 tbsp maple syrup

Here's how

  1. Heat the ghee in a small pan.

  2. Add the dates, salt and sweet potato, as well as a splash of water. Cook covered until soft enough to mash.

  3. Stir in the rest of the ingredients to form a soft dough.

  4. Preheat a cast iron pan and form the dough into 8 small flat patties or 4 big ones and cook gently on each side. If you have an aebleskiver (dumpling) pan this will work best for a round ball.

  5. Add a little ghee to the surface of the pan and cook gently for about ten minutes, turning the balls with a wooden skewer, until cooked.


Coconut oil works also really well in this recipe when temperatures are high in summer.

You can also add them to your kids’ lunchboxes. This is a great portable goodie!

Visit our Ayurveda Lifestyle page for kitchen essentials

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