Baked Sweet Potato Arancini (Italian Rice Balls) Vegan

READY IN: 1hr 10mins




  • Filling:
  • Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
  • Meanwhile, combine all other filling ingredients in a food processor until smooth.
  • Stir together well.
  • Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
  • Place in freezer to cool to make them easier to handle.
  • Risotto:
  • Saute onion in large saucepan until tender. Add garlic.
  • Add the dry rice and stir constantly for 2 minutes.
  • Add the white wine stir until absorbed.
  • Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
  • Assembly:
  • Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
  • Can be frozen at this point.
  • Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
  • Serve with marinara sauce.