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Sweet Potato Balls

Sweet Potato Balls

Only a few simple ingredients used in these gluten free Sweet Potato Balls deep fried to golden perfection. They make a tasty tea time or snack time treat.
(Makes 30 sweet potato balls)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Malaysian
Keyword: sweet potato balls
Servings: 10
Calories: 150kcal
Author: Linda Ooi



  • Peel and cube sweet potatoes. Place in a steamer and steam for 10 minutes until soft. Transfer to a large bowl and mash with a potato masher.
  • Add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. Mix with a spatula until a soft dough forms. If dough is still a little wet, mix in some additional white rice flour. Dough should be soft but not sticky.
  • Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up.
  • Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat. Gently drop a few sweet potato balls into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
  • Serve immediately.


Calories: 150kcal
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