sweet potato balls

Only a few simple ingredients used in these gluten free Sweet Potato Balls deep fried to golden perfection. They make a tasty tea time or snack time treat.(Makes 30 sweet potato balls)

Sweet Potato Balls

lb sweet potatoes ((450 grams))

glutinous rice flour ((60 grams))

white rice flour

sugar ((55 grams))

tsp baking powder

Vegetable oil (for deep frying)

Peel and cube sweet potatoes. Place in a steamer and steam for 10 minutes until soft. Transfer to a large bowl and mash with a potato masher.

Add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. Mix with a spatula until a soft dough forms. If dough is still a little wet, mix in some additional white rice flour. Dough should be soft but not sticky.

Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up.

Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat. Gently drop a few sweet potato balls into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked.

Serve immediately.

Sweet Potato Balls - crispy fried sweet potato dough balls coated with sesame seeds. This Malaysian snack is great for afternoon tea.

lb. (0.4 kg) sweet potatoes

all-purpose flour

water

sugar

white sesame seeds

oil,

sugar,

Boil the sweet potatoes in hot boiling water...

Boil the sweet potatoes in hot boiling water for 15 minutes, or until the inside is cooked through. Peel the skin off and discard. Smash the sweet potatoes.

Add the mashed sweet potatoes with flour, sugar,...

Add the mashed sweet potatoes with flour, sugar, and water to form a dough that is not sticky to the hands.

Divide the dough into small, equal portions and...

Divide the dough into small, equal portions and roll them into balls. Roll the sweet potato balls with sesame seeds.

Heat up a shallow pot with 2-3 inches...

Heat up a shallow pot with 2-3 inches oil. When the oil is fully heated, deep fry the sweet potato balls until golden brown. Dish out and drain well on paper towels. Dust with powdered sugar before serving.

Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and an assortment of seasoning. They have the perfect crisp on the outside, and soft and tender inside. The best bite-sized comfort food ever.

Sweet Potato Croquettes

mashed sweet potatoes, chilled

milk

cheddar cheese

green onions, finely chopped

garlic powder

paprika (or chili powder)

salt

black pepper

panko breadcrumbs

In a large mixing bowl, combine mashed sweet potatoes, milk, cheese, ham, green onions, garlic powder, paprika, salt, and pepper. Mix well until smooth.

To prepare mashed sweet potatoes from scratch, add peeled sweet potatoes in a large pot of boiling water, simmer until tender, about 25 minutes. Drain well and mash with a potato masher.

Take 2 tablespoons of the sweet potato mixture at a time and use your hands to shape into balls like meatballs. Alternatively, you can use an ice cream scoop to shape into even balls.

Add breadcrumbs to a large bowl or shallow plate. Dip the mashed potato balls in the breadcrumbs and gently press the crumbs to coat.

Arrange the mashed potato balls evenly in a parchment lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up (and help the croquettes hold their shape while cooking).

You can cook the croquettes on the stove, in the oven, or in the air fryer.

Serve warm with mayonnaise or your favorite dipping sauce.

Add oil to a cooking pot to cover at least 2-inches high. Heat the oil over medium-high heat for 3-4 minutes until the oil is shimmering and sizzling hot.

Deep fry the croquettes in batches (about 4-5 pieces each time) until golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.

Transfer the croquettes to a paper towel lined plate to drain excess oil. Let cool for 5 minutes before serving.

To deep fry the croquettes:

Place the croquettes evenly on a parchment paper lined half sheet baking pan. Spray with cooking oil spray to coat.

Bake for 20 minutes until the crust becomes golden brown.

To bake the croquettes:

Place the croquettes in a single layer in the air fryer basket and spray evenly with cooking oil spray. Depending on the size of your air fryer, you may have to do this in batches.

Air fry at 350F for 13-15 minutes until the crust becomes golden brown.

To air fry the croquettes:

We tried this. At best it was just OK.  There was very little sweet potatoe taste or any taste for that matter.   I might try adding some sugar to make it a sweet dish vs. A savory dish IF we try it again.

Top 3 sweet potato balls recipes from across the web

The most viewed sweet potato balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Balls

Sweet Potato Balls

Sweet Potato Croquettes

Top 3 sweet potato balls recipes from across the web

The most viewed sweet potato balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Balls

Sweet Potato Balls

Sweet Potato Croquettes

The most viewed sweet potato balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine