Sweet Potato Balls Recipe
Introduction
These sweet potato balls are a delightful treat with a crispy exterior and a soft, chewy center. Perfect as a snack or dessert, they bring a subtle sweetness and satisfying texture that’s sure to please the whole family.
Ingredients
- 175g sweet potato, peeled and roughly chopped (prepared weight)
- 35g caster sugar
- 125g tapioca starch
- Vegetable oil, for deep-frying
Instructions
- Step 1: Steam the sweet potato in a steamer over medium heat for 15-20 minutes, or until it is soft enough to insert a knife easily.
- Step 2: Mash the sweet potato thoroughly using a potato masher or fork until smooth.
- Step 3: Add the caster sugar, tapioca starch, and a pinch of seasoning to the mashed sweet potato. Mix well using your hands.
- Step 4: Gradually pour in 1-2 tablespoons of water and mix until a pliable dough forms.
- Step 5: Divide the dough into four equal parts and roll each into a long sausage shape about 2cm in diameter.
- Step 6: Cut each sausage-shaped dough into 2cm pieces and roll each piece into a ball in the palm of your hand. If the dough crumbles, keep pressing until it holds together.
- Step 7: Fill a large, heavy-based saucepan halfway with vegetable oil and heat over medium temperature until it reaches 120°C (use a cooking thermometer for accuracy).
- Step 8: Carefully lower batches of sweet potato balls into the hot oil (you may need to do this in two or three batches) and fry for about 2 minutes until they start to float.
- Step 9: Lower the heat slightly and turn the balls frequently with a slotted spoon every minute, allowing them to expand in size over 3-4 minutes.
- Step 10: Increase the heat again and continue deep-frying until the balls turn golden brown and crispy.
- Step 11: Remove the balls with a slotted spoon and transfer them onto kitchen paper to drain excess oil. Let them cool slightly before serving.
Tips & Variations
- Use a cooking thermometer to maintain the correct oil temperature for the best texture and to avoid oily balls.
- If the dough crumbles, add a little more water, one teaspoon at a time, until it becomes easier to shape.
- Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
- Serve with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness.
Storage
Store any leftover sweet potato balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to restore crispiness. Avoid microwaving, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of starch instead of tapioca starch?
Tapioca starch provides the chewy texture that is key to this recipe. You can try substituting with potato starch, but the texture may be slightly different.
What oil is best for deep-frying sweet potato balls?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to ensure even frying without off-flavors.
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Sweet Potato Balls Recipe
- Total Time: 35 minutes
- Yield: Approximately 16 sweet potato balls 1x
- Diet: Vegetarian
Description
These Sweet Potato Balls are a delightful snack made from steamed sweet potatoes mixed with sugar and tapioca starch, then deep-fried to golden perfection. Crispy on the outside and soft on the inside, they offer a pleasantly chewy texture and a natural sweetness from the sweet potatoes – perfect for an indulgent treat or party appetizer.
Ingredients
Sweet Potato Balls Ingredients
- 175g sweet potato, peeled and roughly chopped (prepared weight)
- 35g caster sugar
- 125g tapioca starch
- Vegetable oil, for deep-frying
Instructions
- Steam the sweet potatoes: Place the peeled and chopped sweet potato in a steamer over medium heat. Steam for 15-20 minutes until the sweet potato is completely soft and a knife can easily be inserted.
- Mash and mix dough: Mash the cooked sweet potato with a potato masher or fork until smooth. Add the caster sugar, tapioca starch, and a pinch of seasoning. Mix everything thoroughly with your hands. Gradually add 1-2 tablespoons of water and continue mixing until a pliable dough forms.
- Shape the balls: Divide the dough into four equal parts. Roll each part into a long sausage shape about 2cm in diameter. Cut each roll into 2cm pieces and roll each piece between your palms to form balls. If they crumble, keep pressing until they hold their shape.
- Heat oil for frying: Fill a large, heavy-based saucepan halfway with vegetable oil and heat over medium heat. Use a cooking thermometer and heat the oil to 120°C (248°F).
- Initial frying: Carefully lower batches of sweet potato balls into the hot oil. Fry for about 2 minutes until they start to float.
- Expand the balls: Reduce the heat slightly. Use a slotted spoon to turn the balls every minute so they expand evenly. Continue this for approximately 3-4 minutes.
- Final frying: Increase the heat back to medium and continue deep-frying the balls until they turn a golden brown color.
- Drain and serve: Use a slotted spoon to transfer the fried sweet potato balls onto kitchen paper to drain excess oil. Allow to cool slightly before serving warm.
Notes
- Ensure the sweet potatoes are fully cooked to achieve a smooth dough consistency.
- Adjust the amount of water carefully to avoid the dough becoming too sticky or too dry.
- Maintain the oil temperature closely to ensure even cooking and prevent the balls from breaking up.
- You can serve these balls with a dusting of powdered sugar or a sweet dipping sauce for extra flavor.
- Be cautious when deep-frying to avoid oil splashes and burns.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Asian
Keywords: sweet potato balls, tapioca starch, deep-fried sweet potato, Asian snack, crispy sweet potato balls
