Thai-style Sweet Potato Balls

Ingredients

• 250 g Sweet potatoes (Peeled and cut into large pieces)
• 125 g Tapioca starch (Provides elasticity and a fluffy texture)
• 50 g White sugar (Adds a light sweetness)
• 0.5 c. à café Salt (Half a teaspoon)
• 200 ml Sunflower oil (For frying, depth about 2 cm)

Instructions

1. Peel and cut the sweet potatoes

   Peel 250 g of sweet potatoes then cut them into uniformly sized large pieces.

   Time: PT5M

2. Steam cooking

   Place the pieces directly in the steamer basket over a pot of simmering water. Cover and cook for 15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Evaporate excess water

   Remove the basket lid and let the potatoes rest for an additional 15 minutes to evaporate residual moisture.

   Time: PT15M

4. Mash the potatoes

   Transfer the cooked potatoes to a large bowl and mash them with a fork or spatula until you obtain a smooth purée.

   Time: PT5M

5. Incorporate dry ingredients

   Add 125 g of tapioca starch, 50 g of sugar and 0.5 c. à café of salt. Mix first with a spatula, then knead by hand for a few minutes until you get a homogeneous dough.

   Time: PT10M

6. Dough resting

   Cover the bowl with plastic wrap or a damp cloth and let rest for 10 minutes. The starch absorbs moisture and the dough firms up slightly.

   Time: PT10M

7. Shape the balls

   Using a half‑teaspoon, scoop dough and roll it between your hands to form small balls the size of a cherry (about 12 mm in diameter). You should obtain about 50 balls.

   Time: PT5M

8. Heat the oil

   Pour about 2 cm of sunflower oil into the large pan and heat over medium‑low heat until it reaches 120 °C. Test with a small ball: small bubbles should form around it.

   Time: PT5M

   Temperature: 120°C

9. First fry (setup)

   Place about fifteen balls in the hot oil. Stir gently for 1 minute to prevent them from sticking.

   Time: PT1M

   Temperature: 120°C

10. Stabilize the temperature

    Lower the heat slightly so the temperature rises slowly and stabilizes between 150 °C and 160 °C.

    Time: PT1M

    Temperature: 150-160°C

11. Pressing and puffing

    After 1 minute, use a slotted spoon to gently press each ball while turning them. Continue pressing for an additional 1 minute.

    Time: PT1M

    Temperature: 150-160°C

12. Final cooking

    Cook for an additional 3 to 4 minutes until the balls are golden and have doubled in volume.

    Time: PT4M

    Temperature: 150-160°C

13. Drain and cool

    Remove the balls with the slotted spoon and place them on a rack to drain excess oil.

    Time: PT2M

Nutrition Facts

Calories

230

Protein

2 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g