Sweet potato cannonballs with hidden veggies

Boil the sweet potatoes in a large pan of water, over a medium to medium-high heat for about 25–30 minutes, or until easily pierced with a fork. Remove from the pan and allow to drain for a few minutes.

Preheat the oven to 200°C fan/220°C/425°F/ gas mark 7 and line a baking sheet with greaseproof (wax) paper

Cut the potatoes in half lengthways and scrape out all the soft flesh. Place in a large mixing bowl and mash.

Grate the courgette and remove the excess moisture with paper towels. Place in the bowl with the potato and add the steamed corn.

Add the vanilla extract and mixed spice and mix well.

Add the almond flour, a little at a time, until the mixture is thick enough to form into balls.

Using your hands, form the mixture into medium-size balls and arrange them on the lined baking sheet, leaving a little space between each one.

Bake the cannonballs for 13 minutes, then turn over. Bake for a further 7–10 minutes, depending on how crispy you like them.

Recipe from Allergy Sense. Available at all good book stores or online at https://www.quivertreepublications.com/books/allergy-sense-for-families/.