Deep-Fried Sweet Potato Balls

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Sweet potatoes are always welcome to every household. During the world war period, many people are suffering from food shortage that they have to depend on sweet potatoes as a staple food instead of rice. At that period rice is very hard to come by but if its do, only the rich can afford.  As I was born after the World War II and I grew up eating a lot sweet potatoes as my late dad was a laborer and the little money he earned can feed the family well. At that time sweet potatoes are still very expensive to buy. So from that, I love sweet potatoes more than potatoes.

There are many varieties of sweet potato. The sweet potato skin ranges from yellow, orange, red brown, purple and beige. Its flesh also ranges from beige to white, red, pink, yellow, purple and orange in color. I often use the orange, purple and red colored ones as the final result of a finish product always give a beautiful presentation and sweetness.

I made this snack was that I brought 3 orange flesh sweet potatoes from my neighborhood farmer’s market. At that moment, I was thinking of sweet potato balls which I missed them for a long time. So, that was history. Anyway, I served this sweet over the Chinese New Year celebration.





675g sweet potato with orange colored flesh, peeled

225g raw sugar/granulated sugar

375g glutinous rice flour

50g cornstarch

¼ teaspoon fine salt

150g white grated coconut

Canola/vegetable/corn oil for deep-frying



Heat a pot of water with sweet potatoes over medium-high heat and bring to a boil. Cook the sweet potatoes until tender or 20-30 minutes. Drain well and set to cool a little.

Place the boiled sweet potatoes in a mixing bowl and mash with a potato masher until smooth. Add in the glutinous rice flour, cornstarch, salt, raw sugar/granulated sugar and grated white coconut. Mix the sweet potatoes with your hand and knead lightly to form smooth dough. Roll the dough into a small (desired size) ball and set on a lightly greased/non-stick plate or tray.

Heat a deep fryer/frying pan/wok with canola/vegetable/corn oil over medium-high heat. When the oil is heat up, pinch a small dough and drop in to fry and when it comes up beautifully, it is hot enough. Drop the sweet potato balls into the hot oil and fry until golden. (Do not over crowd the deep fryer/frying pan/wok to prevent from sticking to each other). Remove and drain on a lined kitchen paper towel tray. Serve immediately or without a couple of hours. Makes about 75-80 balls


This entry was posted in Desserts and Pastries, Peranakan (Nyonya), South-East Asian Goodies. Bookmark the permalink.

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