Best 9 Deep Fried Sweet Potato Balls Recipes

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**Deep-Fried Sweet Potato Balls: A Crispy and Sweet Treat**

Indulge in the delectable symphony of flavors and textures that is deep-fried sweet potato balls. These bite-sized morsels, crafted from humble sweet potatoes, are transformed into crispy golden spheres that burst with natural sweetness. As you sink your teeth into the crisp exterior, a soft and fluffy interior awaits, tantalizing your taste buds with its smooth and creamy texture. Perfect as an appetizer, snack, or even dessert, these sweet potato balls are a versatile culinary delight that will satisfy cravings and leave you wanting more. With two irresistible variations – a classic recipe and a tantalizing chocolate-filled version – this article offers a culinary journey that caters to every palate. So, embark on this delightful adventure and discover the irresistible charm of deep-fried sweet potato balls.

Let's cook with our recipes!

SWEET POTATO BALLS



Sweet Potato Balls image

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

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 20m

Number Of Ingredients 7

1 lb. (0.4 kg) sweet potatoes
3/4 cup all-purpose flour
1 - 2 tablespoons water
4 tablespoons sugar
3 tablespoons white sesame seeds
oil, for deep frying
powdered sugar, for dusting

Steps:

  • 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, and water to form a dough that is not sticky to the hands.
  • 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 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.

Nutrition Facts : Calories 264 calories, Carbohydrate 54 grams carbohydrates, Fat 3 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 64 milligrams sodium, Sugar 17 grams sugar

SWEET POTATO BALLS



Sweet Potato Balls image

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)

Provided by Linda Ooi

Categories     Dessert

Time 40m

Number Of Ingredients 6

1 lb sweet potatoes ((450g))
½ cup glutinous rice flour ((60g))
¾ to 1 cup white rice flour ((98g to 130g))
¼ cup sugar ((55g))
1 tsp baking powder
Vegetable oil (for deep frying)

Steps:

  • 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.

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

SWEET POTATO BALLS



Sweet Potato Balls image

A bite-sized dessert rolled in coconut with a marshmallow center.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups sweetened shredded coconut
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large per sweet potato ball marshmallows

Steps:

  • Preheat oven to 350 °F.
  • Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg.
  • In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

TAIWANESE DEEP FRIED SWEET POTATO BALLS



Taiwanese Deep Fried Sweet Potato Balls image

A Taiwanese Nightmarket STAPLE dish that everyone LOVES - Deep Fried Sweet Potato Donut holes (地瓜球) is a MUST try and super easy to make at home! If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT'S IT! A Gluten-Free dessert that you need to try!

Provided by Tiffany

Categories     Dessert     Snack

Number Of Ingredients 3

250 g of Japanese Yam
2-3 tbsp Sugar
90 g of Sweet Potato Flour/Tapioca Starch

Steps:

  • Cut Japanese Yam into thin slices and steam for 20 minutes or until soft.
  • Once the Japanese yam is soft, add in sugar, and mash together.
  • Next, add in sweet potato flour and mash. Once it is safe to touch, knead until it forms into a dough.
  • Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball.
  • In a pot, add in oil, turn the heat to medium. I prefer a non-stick pot. Add in the ball and let it fry for 2-3 minutes. Stir to prevent sticking to the bottom.
  • After 2-3 minutes, or until the sweet potato ball floats, keep press it down and fry for another 2-3 minutes or until it doubles in size and is golden brown.

CRISPY POTATO BALLS



Crispy Potato Balls image

Provided by Ree Drummond : Food Network

Time 1h25m

Yield 12 balls

Number Of Ingredients 16

1 1/2 cups Mashed Potatoes, recipe follows, cold
1/4 cup all-purpose flour
1 large egg
1 tablespoon chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
1/4 teaspoon freshly ground black pepper
3/4 cup dried breadcrumbs
Vegetable oil, for frying
Kosher salt
5 pounds russet or Yukon gold potatoes
3/4 cup (1 1/2 sticks) salted butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 cup half-and-half, or more if desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
  • Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
  • Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
  • Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
  • Garnish with more Parmesan and parsley.
  • Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
  • Preheat the oven to 350 degrees F.
  • Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
  • Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
  • Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

FRIED MASHED POTATO BALLS



Fried Mashed Potato Balls image

Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

Steps:

  • Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

SWEET POTATO BALLS



Sweet potato balls image

Make a Taiwanese snack favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown

Provided by Ben Lee

Categories     Snack

Time 1h10m

Yield Makes 25

Number Of Ingredients 4

175g sweet potato peeled and roughly chopped (prepared weight)
35g caster sugar
125g tapioca starch
vegetable oil, for deep-frying

Steps:

  • Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
  • Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
  • Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
  • Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.01 milligram of sodium

SWEET POTATO BALLS



Sweet Potato Balls image

May be frozen for later use. Just increase baking time if frozen.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 cups peeled and chopped sweet potatoes
¼ cup butter, softened
¾ cup brown sugar
2 tablespoons milk
¼ teaspoon salt
½ teaspoon grated lemon zest
8 large marshmallows
½ cup crushed corn flake cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
  • Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g

DEEP-FRIED SWEET POTATOES



Deep-Fried Sweet Potatoes image

A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 large sweet potatoes (about 2 pounds), skin on, scrubbed and cut into 4-inch sticks, each 1/2-inch thick
4 cups (1 quart) canola oil
3/4 cup plus 2 tablespoons cornstarch
1/2 cup lager beer
Easy Mediterranean Spice

Steps:

  • Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
  • Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
  • In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
  • Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

Tips:

  • For a crispier coating, double-coat the sweet potato balls by dipping them in the batter twice.
  • If you don't have a deep fryer, you can also shallow-fry the sweet potato balls in a large skillet with about 1 inch of oil.
  • To make sure the sweet potato balls are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • Serve the sweet potato balls immediately with your favorite dipping sauce.
  • For a healthier version, you can bake the sweet potato balls instead of frying them.
  • To make the sweet potato balls ahead of time, fry them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until heated through.

Conclusion:

Deep-fried sweet potato balls are a delicious and easy-to-make snack or appetizer. They're crispy on the outside and soft and fluffy on the inside, and they're perfect for dipping in your favorite sauce. Whether you're making them for a party or just for yourself, these sweet potato balls are sure to be a hit.

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