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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Servings: 12 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.
Nutrition
Calories: 106.8kcal | Carbohydrates: 25.1g | Protein: 0.7g | Fat: 0.9g | Saturated Fat: 0.11g | Polyunsaturated Fat: 0.15g | Monounsaturated Fat: 0.59g | Trans Fat: 0.2g | Sodium: 189.3mg | Potassium: 69.3mg | Fiber: 0.7g | Sugar: 12.4g | Vitamin A: 707.22IU | Vitamin C: 0.47mg | Calcium: 56.09mg | Iron: 0.34mg
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