Ingredients
- 1½ lbs. yams
- ¾ cups low-sodium canned garbanzo beans, not drained
- 2 Tbsp. vegetable oil
- ½ tsp. salt
- ¼ tsp. white pepper
- ½ tsp. onion powder
- ½ tsp. cinnamon
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Instructions
- Preheat oven to 400ºF.
- Pierce yams with a fork and roast until tender (45-50 minutes). Let rest until cool enough to handle (10-15 minutes). Cut in half, push flesh from skins, and shred with a fork.
- Purée garbanzo beans in their liquid until smooth.
- Gently combine all ingredients.
- Spray a sheet pan with non-stick spray. Spoon mixture onto the pans in 1" balls.
- Bake until golden brown (10-12 minutes).