From football parties to holiday cocktail hors d’oeuvres, these little guys are the perfect small veg bites that are packed with flavour! Serve with a tangy barbecue sauce to bring out the sweet potatoes and they’re sure to disappear faster than any other appetizer.

Preheat the oven to 350F. Coat a mini muffin tin generously with cooking spray.

Shred the sweet potato and squeeze the excess water out of it. Place it in a large bowl and set aside.

Combine the pecans, gluten, water, melted coconut oil, garlic, paprika, salt and cinnamon in the food processor, and pulse until all the ingredients come together to form a paste. Add it to the sweet potatoes and mix well, using your hands

Working with one tablespoon and a half of mixture at a time, form 15 balls (we like to use a small ice cream scoop so they are all even in size). Place them in the mini muffin tin and bake them for 45 minutes.

Right before serving, heat BBQ sauce in low heat. Add the veggie meatballs and cook until warm and coated with the BBQ sauce.

Alternatively, if you don’t want to shred the sweet potatoes by hand you can cut the sweet potato in 8 pieces, place in the food processor and chop it until done, add the rest of the ingredients, except for the BBQ sauce and process until you get a smooth “dough”.