Deep-Fried Purple Sweet Potato Balls – Crispy, Sweet, and Naturally Vibrant

These Deep-Fried Purple Sweet Potato Balls are crispy on the outside and creamy on the inside. Not only are they naturally sweet, but they also boast antioxidants and fiber from the purple sweet potatoes.

Whether you’re looking for a healthy dessert, a fun snack for kids, or a colorful appetizer for your next party, these balls are versatile and irresistible.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Dessert, Snack

Cuisine asian, Fusion

Servings 15 balls

Calories 180 kcal

Ingredients

300 g purple sweet potato (peeled and boiled or steamed)
50 g all-purpose flour (or rice flour for gluten-free option)
1-2 tbsp sugar (optional)
½ tbsp salt
1 tbsp vanilla extract
1-2 tbsp milk or coconut milk (optional, for smoother dough)
Oil for deep-frying
powdered sugar, toasted coconut, sesame seeds, chocolate drizzle Optional toppings

Instructions

Prepare the Sweet Potato
First, peel and chop the purple sweet potato into small cubes. Then, steam or boil until soft (about 10–12 minutes). Finally, mash thoroughly until smooth and lump-free.
Make the Dough
Next, combine the mashed sweet potato, flour, sugar, salt, and vanilla extract in a bowl. Gradually add milk if the mixture feels too dry. Knead lightly until the dough is smooth and pliable.
Shape the Balls
Take small portions of dough, about a tablespoon each, and roll them into smooth, round balls. Optionally, roll them in toasted coconut or sesame seeds for extra texture.
Deep-Fry the Balls
Heat oil in a pan to 170–180°C (340–350°F). Fry the balls in batches for 3–5 minutes until golden and crispy. Drain on paper towels to remove excess oil.

Notes

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

Nutritional Facts (Per Serving, 3 balls):