Creamy Sage Sauce with Sweet Potato Meatless Balls

Here is dinner option for those sweet potato meatless balls that I made into an appetizer in my last post.  This creamy sage butter sauce is a savory compliment to the sweetness of the potatoes and will have you making them all year long.  I found this recipe on the internet and as sometimes is the case, people comment adding their own twist to the recipe.  That was the case this time too. Normally, one would make a roux by adding flour for a creamy sauce, this recipe does not start with making a roux, in fact, the author comments that if they are adding flour they are not following this recipe and should make a recipe post of their own, point taken.  I stayed true to the original recipe and was happy with the results although the sauce is going to have a tendency to separate on you without the added flour. 

Sweet potato meatless balls

Creamy Sage Sauce with Sweet Potato Meatless Balls

Sauce recipe found on All Recipes

  • One Stick of Butter
  • 1 T fresh sage leaves, chopped or 1 tsp dried sage
  • 1/2 tsp smoked paprika
  • 1/2 c heavy cream
  • 1/4 c chicken stock (I used vegetable broth)
  • Parsley for garnish

Melt butter in small saucepan until it starts to bubble, add sage and paprika, simmer 2 minutes, add cream an broth and simmer 5 additional minutes until sauce coats the back of a spoon.

To make meatless balls:

  • 1 1/4 c whole kidney beans, mashed with a fork, not pureed
  • 1/2 c cooked quinoa
  • 1 1/3 c cooked sweet potato, mashed
  • 1/2 c whole oats
  • 1 c oat flour (whole oats blended in processor until resembles a coarse flour)
  • 1/3 c fresh parsley, finely chopped
  • 1/4 c shallots
  • Oil for cooking shallots

Preheat oven to 400 degrees

In a small frying pan add oil and heat until just begins to shimmer, add in shallots and cook for 5-6 minutes. Transfer to a medium sized bowl, 

To bowl containing shallots, add oats, sweet potatoes, mashed beans and parsley.  

Wet hands and form into balls, a little smaller than a golf ball.  Place on rimmed baking dish that has been lined with slightly crumbled aluminum foil sprayed lightly with olive oil. You should have between 18 and 20 formed balls. Place on middle rack of oven and bake for 30 minutes.

Serve over cooked pasta.

Creamy Sage Sauce with Meatless Balls