Fried Sweet Potato Balls
Fried Sweet Potato Balls are one of the most beloved snacks found in Taiwanese night markets. Crispy on the outside, soft and chewy on the inside, these bite-sized golden balls are made from just a few ingredients — sweet potatoes, tapioca starch, and sugar — but deliver incredibly addictive texture and flavor.A favorite among locals and tourists alike, they’re often served hot and puffed, with a satisfying chew that keeps you reaching for more. This homemade version brings that iconic street food experience into your own kitchen with easy-to-follow steps.Whether you’ve had them in Taiwan or are discovering them for the first time, these sweet potato balls are fun to make and even more fun to eat.
Equipment
- Food Steamer
- Stainless Steel Strainer
- Pot
Ingredients
- 350 g sweet potato
- 200 g tapioca starch
- 60 g sugar (Option)
Instructions
- Peel and cube sweet potato on the plate. Steam sweet potato for 10 min until soft. (Note: You can cook sweet potatoes in a food steamer or instant pot.)
- Mash the steamed potato with fork or potato masher.
- Add tapioca starch and sugar into the mashed sweet potato and continue mix. Mix until a soft dough forms but not sticky.(Note: You can only add tapioca due to different varieties of potatoes. Some of sweet potatos taste sweeter, such as purple-skinned sweet potato.)
- Divide dough into small portions and roll into a thick strip. Cut the dough into small size and roll into a ball.
- Heat the oil until 250°F (120°C)
- Fry sweet potato balls under medium-low fire. Let them sit in the oil for 1~2 min before stirring them. Then stirring and gently press down each ball with wide strainer while frying. Repeat the motion 5~6 times. Sweet potato balls will expand and fried until golden brown.(Tip: Pressing down the ball can form the ball chewy and hollow center.)
- Remove and set the fried balls on a paper towel or drying rack to remove some of the excess oil.
- Serve the fried sweet potato balls. Finish and enjoy
Serving & Storage Tips
Best enjoyed hot and fresh out of the fryer, when they’re puffed and crispy. Not recommended for storage, as they lose texture once cooled — make and enjoy immediately!
