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

Ingredient Substitutions

• Instead of Tapioca starch: Corn starch, Arrow-root
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Sunflower oil: Peanut oil, Canola oil

Equipment Needed

• Cuisine knife
• Cutting board
• Steamer basket (perforated)
• Large pot or saucepan
• Large bowl or container
• Spatula (or wooden spoon)
• Kitchen scale
• Large pan or wok
• Cooking thermometer
• Slotted spoon (spider)
• Cooling rack

Critical Steps — Do Not Skip

• Let the sweet potatoes evaporate after steaming.
• Let the dough rest 10 minutes before shaping the balls.
• Monitor the oil temperature (120 °C for start, 150‑160 °C for frying).
• Press firmly on the balls during frying to make them puff.

Chef Tips from the Video

• Use a small teaspoon to measure each ball for uniform size.
• Keep a lid handy to cover the pan if the oil starts splattering.
• After frying, lightly sprinkle sea salt to enhance flavor.

Troubleshooting

Storage

Refrigerator: Store cooked balls in an airtight container for up to 2 days.

Freezer: After completely cooling, place them in a freezer bag for up to 1 month. Reheat directly in a pan or oven.

Room temperature: At room temperature they stay crispy for up to 4 hours, then become soft.

Make-Ahead Tips

• You can cook and mash the sweet potatoes ahead of time, then keep the purée refrigerated for 24 h.
• Shape the balls and freeze them raw; fry them directly from the freezer.