Sweet Potato Balls

Sweet Potato Balls

Category, DifficultyIntermediate

Food stalls favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown. It’s wrapped with a crunchy outer layer, soft and chewy on the inside.

Yields20 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1000 g Water (for steaming)
Orange Balls
 260 g Orange Sweet Potato, peeled and sliced
 120 g Tapioca Flour
 25 g Raw Cane Sugar / Caster Sugar
Purple Balls
 260 g Purple Sweet Potato, peeled and sliced
 120 g Tapioca Flour
 25 g Raw Cane Sugar / Caster Sugar
1

Place the purple sweet potato (sliced 1.5 cm thick) into Varoma dish, and orange sweet potato (sliced 1.5 cm thick) into Varoma tray.

2

Place water into Thermomix mixing bowl. Place Varoma dish and tray into position. Secure Varoma lid and steam 30 min | Varoma | speed 2.

3

Remove Varoma and allow sweet potato to drain for awhile. Meanwhile, discard the steaming water.

Make Orange dough
4

Place the steamed orange potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.

5

Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.

6

Remove the orange dough and cover with cling film, reserve for later use.

Make Purple Dough
7

Without cleaning the mixing bowl. Place the steamed purple potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.

8

Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.

9

Remove the dough from mixing bowl. Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball (15g each). Repeat the same with the reserved orange dough.

10

Heat oil in a wok over low heat. Once the oil is heated (140°C) add the sweet potato balls. Fry them for about 2 minutes before increasing the heat to medium. Once the balls float, use a spatula to press each ball against the bottom of the wok for 2-3 seconds. Move the balls around with spatula, and repeat pressing for a few round. Once the balls is doubled in size and golden brown, remove from the oil and drain on a metal strainer. Repeat until all sweet potato balls are cooked.

Ingredients

 1000 g Water (for steaming)
Orange Balls
 260 g Orange Sweet Potato, peeled and sliced
 120 g Tapioca Flour
 25 g Raw Cane Sugar / Caster Sugar
Purple Balls
 260 g Purple Sweet Potato, peeled and sliced
 120 g Tapioca Flour
 25 g Raw Cane Sugar / Caster Sugar

Directions

1

Place the purple sweet potato (sliced 1.5 cm thick) into Varoma dish, and orange sweet potato (sliced 1.5 cm thick) into Varoma tray.

2

Place water into Thermomix mixing bowl. Place Varoma dish and tray into position. Secure Varoma lid and steam 30 min | Varoma | speed 2.

3

Remove Varoma and allow sweet potato to drain for awhile. Meanwhile, discard the steaming water.

Make Orange dough
4

Place the steamed orange potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.

5

Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.

6

Remove the orange dough and cover with cling film, reserve for later use.

Make Purple Dough
7

Without cleaning the mixing bowl. Place the steamed purple potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.

8

Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.

9

Remove the dough from mixing bowl. Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball (15g each). Repeat the same with the reserved orange dough.

10

Heat oil in a wok over low heat. Once the oil is heated (140°C) add the sweet potato balls. Fry them for about 2 minutes before increasing the heat to medium. Once the balls float, use a spatula to press each ball against the bottom of the wok for 2-3 seconds. Move the balls around with spatula, and repeat pressing for a few round. Once the balls is doubled in size and golden brown, remove from the oil and drain on a metal strainer. Repeat until all sweet potato balls are cooked.

Sweet Potato Balls
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