These sweet potato balls are my favorite kind of snacks. They are made with sweet potatoes and gluten-free flour such as rice flour, tapioca starch or corn starch. A good thing with these balls is that they are gluten free and vegan. They are good as breakfast treats or for afternoon snacking. It is easy to make these balls and the ingredients required are simple and readily available.

Why you will love these gluten-free sweet potato balls

The natural sweetness of sweet potatoes blends perfectly with honey and spices such as cinnamon or nutmeg giving you a balanced sweet flavor.
They have a crunchy crust on the outside and soft texture in the inside whether baked or fried thus making them chewy but soft at the same time.
They have fiber, vitamins A and antioxidants therefore making a healthy snack.
They are gluten free thus healthy for people with gluten intolerance.
They are versatile and can be easily customized. You can coat them in coconut or roll them in sesame seeds.
They are great for any occasion; either as a snack, party treat, or even a healthy breakfast option.

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How to make gluten-free sweet potato balls

You can deep fry these gluten-free sweet potato balls or bake them. You can also customize them with different different coating like coconut flakes, sesame seeds, or cinnamon sugar for extra flavor. Whichever way you choose to make them, these sweet-potato balls are easy and incredibly easy and simple to make. The ingredients that you require are equally easy to find. Let’s look at an overview of the ingredients and dive into the step-by-step process of making these irresistible gluten-free sweet potato balls. You will find full recipe with measurement in the recipe card below.

Ingredients

Sweet potatoes – This is the main ingredient. It provides natural sweetness, moisture, and helps in binding the ingredients together. 225g (1 1/2 cup mashed)
Rice flour- This helps to provide the structure and help the balls to hold together.1/2 cup
Honey – For slightly sweeter balls, add a bit of honey. Honey adds sweetness and enhances the flavor of the balls. 1/2 cup
Tapioca flour – This helps to bind the ingredients and enhances the flavor. 125 g (1/2 cup)
Coconut flakes – Used for coating the sweet potato balls. They enhance the flavor and create a crispy outer layer when baked or fried. It is optional to use them. 1/2 cup
Vegetable oil – Used for frying the balls, it ensures a crispy exterior or or baking to prevent sticking.
Dairy-free milk – Adds moisture and richness. 2tbsp
Baking powder -This helps in making the sweet potato balls slightly airy and fluffy. 1 1/2 tsp
Salt – This helps to balance the sugar and add flavor to the balls.

Instructions

Steam or boil the sweet potato until soft then mash them using a potato masher until smooth.
Add tapioca starch, honey, baking powder and ground nutmeg. Mix them well with your hands until they bind together. You should gradually add the milk while mixing until a pliable and smooth dough is formed.
Scoop the dough with your hands or a big spoon and roll them into ball shape. The balls may seem to crumble as you shape them but keep squishing them until a smooth ball is formed.
Roll each ball in coconut flakes to coat them. The step is absolutely optional if you are not using the coconut flakes.
Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until the oil is hot, about 120°C. Ensure that the oil does not get too hot to avoid burning the balls.
Lower batches of the balls into the oil and fry for 2 minutes until they begin to float. Turn the balls in the oil to ensure that all sides are cooked. Fry until golden brown, about 5 minutes.
Use a slotted spoon to transfer the balls onto kitchen paper and leave to drain and cool a little before serving serve.

Recipe Card

Sweet Potato Balls

These sweet potato balls are made with sweet potatoes and gluten-free flour such as rice flour, tapioca starch or corn starch. A good thing with these balls is that they are gluten free and vegan. They are good as breakfast treats or for afternoon snacking.

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Prep Time: 20

Cook Time: 10

Resting time: 5

Total Time: 35

Servings: balls

Calories: 106.8kcal

Ingredients

1½ cups sweet potatoes boiled and mashed
½ cup rice flour
½ cup tapioca starch
½ cup honey
vegetable oil for deep frying
2 tsp baking powder
3 tbsp non-dairy milk
½ tsp salt

Instructions

Steam or boil the sweet potato until soft then mash them using a potato masher until smooth.
Add tapioca starch, honey, baking powder and ground nutmeg. Mix them well with your hands until they bind together. You should gradually add the milk while mixing until a pliable and smooth dough is formed.
Scoop the dough with your hands or a big spoon and roll them into ball shape. The balls may seem to crumble as you shape them but keep squishing them until a smooth ball is formed.
Roll each ball in coconut flakes to coat them. The step is absolutely optional if you are not using the coconut flakes.
Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until the oil is hot, about 120°C. Ensure that the oil does not get too hot to avoid burning the balls.
Lower batches of the balls into the oil and fry for 2 minutes until they begin to float.
Turn the balls in the oil to ensure that all sides are cooked. Fry until golden brown, about 5 minutes.
Use a slotted spoon to transfer the balls onto kitchen paper and leave to drain and cool a little before serving serve.