Preheat oven to 400°F Fahrenheit.

Cut sweet potato into small cubes and spread out on baking sheet. Drizzle with coconut oil, paprika, cayenne, and salt and pepper.

Bake potatoes for about 20 minutes or until potatoes are fairly soft.

While potatoes are baking, cook the quinoa in water. Bring to a boil and then summer until all of the water is absorbed (10-20 minutes)

Chop onions into small pieces. Once quinoa and potatoes are done, sauté the onions in a large frying pan. Stir in the sweet potatoes. Cover and cook over medium heat for about 5-10 minutes until the sweet potatoes begin to break down. Then, stir in the quinoa and mash together while cooking. Once everything begins to stick together, place mixture in a bowl and refrigerate until it is cool enough to handle.

Once cool, roll mixture into balls (whatever size you like). You can either eat these now, or freeze them. I think they are easier to fry once they are frozen.

When you are ready to serve them, roll the balls in an egg wash and cover cook over medium heat. Be sure to cook each side.

Serve alone or with a sauce of your choice. I like a roasted vegetable tomato sauce, but BBQ sauce or mustard would be really good.