These sweet potato balls are crispy on the outside and soft, chewy inside. Made with just 5 simple ingredients, they’re naturally sweet, easy to shape, and can be deep-fried or air-fried.
Sweet Potato Balls Recipe – Crispy Outside, Chewy Center
I don’t deep-fry very often at home, but these sweet potato balls are a delicious exception—my kids absolutely love them and they disappear in minutes!
The outside is wonderfully crispy with a delightful, crunchy texture, while the inside is soft, sticky, and creamy, with the natural sweetness of the sweet potato shining through.
They’re perfectly delicious without any unnecessary additives.
This recipe is very easy to make and beginner-friendly. It uses only 5 ingredients, requires no special equipment, and can be made either by deep-frying or in an air fryer, depending on what you prefer.
Although I’ve included specific measurements, you don‘t need a kitchen scale to make this recipe.
In fact, I don’t recommend sticking rigidly to the glutinous rice flour amount. The exact quantity should be adjusted based on the moisture of your sweet potatoes.
One small but important tip: after steaming the sweet potatoes, if there’s any water collected in the container, be sure to drain it off before mashing.
About glutinous rice flour
I’m a big fan of glutinous rice flour. Don’t be confused by the name — it is actually gluten-free, and it cannot be replaced with regular rice flour. They behave very differently.
In Chinese cooking, glutinous rice flour is commonly used for desserts and snacks, such as Glutinous Rice Balls and Pumpkin Nian Gao (Easy Steamed Chinese Rice Cake).
Why you‘ll love this recipe
- These sweet potato balls are crispy on the outside and soft, chewy inside.
- The sweetness mainly comes from the sweet potatoes themselves, so they’re not overly sweet.
- The dough is easy to shape and beginner-friendly, with clear adjustments based on moisture.
- You can choose between deep-frying or air frying, depending on your preference.
- They’re made with simple, pantry-friendly ingredients and come together quickly.
Ingredients and substitutions
Ingredients and substitutions
- Sweet potatoes – I recommend using mature, older sweet potatoes because they’re naturally sweeter and higher in starch. After steaming, they become especially soft and fluffy, which makes the texture of the balls much better.
- Granulated sugar – The amount can be adjusted based on the natural sweetness of your sweet potatoes. If your sweet potatoes are very sweet, you can use less; if you prefer a sweeter snack, you can add a little more.
- Glutinous rice flour – This is what gives the sweet potato balls their signature chewy texture and helps them hold together without falling apart. The amount should be adjusted depending on how moist your sweet potato mash is.
- Breadcrumbs – Breadcrumbs give the crispiest result after frying. If you don’t have breadcrumbs, crushed crackers or cornflakes work well as substitutes and still give a crunchy coating.
How to make Sweet Potato Balls
Prepare the sweet potatoes
Wash and peel the sweet potatoes, then slice them into about 2 cm thick pieces. Cutting them thinner helps them steam faster and more evenly. Mix the granulated sugar and glutinous rice flour together and set aside.
Make the sweet potato dough
Place the sweet potato slices into a steamer and steam over high heat for 15–20 minutes, until they can be easily pierced with chopsticks.
Alternatively, you can microwave them on high for 8–10 minutes until fully soft.
Transfer the hot sweet potatoes to a bowl, add the granulated sugar, and mash immediately while hot until completely smooth and free of lumps.
While the mash is still warm, gradually add the glutinous rice flour in batches.
Stir with chopsticks, then knead gently by hand until a smooth dough forms that doesn’t stick to your hands or the bowl.
If the dough feels too dry, add a small amount of warm water. If it’s too wet, add a little more glutinous rice flour.
Shape and coat
Divide the sweet potato dough into portions of about 20–25 g each, which should give you roughly 18–20 pieces.
Roll each portion between your palms to form a smooth ball.
If the dough feels sticky, lightly oil your hands to make shaping easier.
Place the balls into the breadcrumbs and roll them until evenly coated.
Press gently with your hands so the breadcrumbs adhere firmly to the surface. Set aside on a board.
Frying or air fryer method
Deep-fried version (extra crispy)
Pour cooking oil into a wok or pan to a depth of about 5 cm. Heat the oil to 160–170°C. You’ll know it’s ready when bubbles form densely around a chopstick inserted into the oil.
Add the breadcrumb-coated sweet potato balls and fry over low heat. Gently turn them with a slotted spoon so they cook evenly. Fry for about 3–4 minutes, until golden brown and crispy.
Remove the balls and drain on paper towels. Let them cool for about 2 minutes before serving.
Air fryer version (lighter, less oil)
Preheat the air fryer to 180°C for 5 minutes. Lightly brush the basket with oil, place the sweet potato balls inside, and brush a thin layer of oil over the surface.
Air fry at 180°C for 10–12 minutes, flipping once halfway through, until the exterior is golden and crisp.
Tips & tricks
- Add glutinous rice flour gradually – The moisture level of sweet potatoes varies, so add the flour in batches until the dough is easy to roll and not sticky.
- Lightly oil your hands – This makes shaping the balls much easier if the dough feels sticky.
- Best enjoyed fresh – These are crispiest right after cooking.
Frequently asked questions
Why are my sweet potato balls falling apart when I fry them?
This usually happens if the dough is too wet or lacks enough binder. Make sure you: 1) Use enough glutinous rice flour to form a dough that’s not sticky and holds its shape well. 2) Mash the potatoes thoroughly so there are no hidden chunks that can cause weak spots. 3) Press the breadcrumbs on firmly to create a protective coating.
Why aren‘t my sweet potato balls crispy?
If frying, the oil may not have been hot enough. If using an air fryer, make sure the surface is lightly brushed with oil so the breadcrumbs can crisp properly.
Can I make these ahead of time?
Yes. You can store cooked sweet potato balls in an airtight container in the fridge for up to 2 days or freeze them for up to 1 week.
How do I reheat them?
Refrigerated balls can be reheated in the air fryer at 160°C for 3 minutes or deep-fried for about 1 minute. Frozen balls don’t need thawing — air fry directly at 180°C for 8 minutes.
Easy Sweet Potato Balls – Only 5 Ingredients
Ingredients
For the Sweet Potato Dough
- 500 g sweet potatoes peeled weight approx. 400g
- 20-30 g fine white sugar
- 80-100 g glutinous rice flour
For Coating & Cooking
- 100 g breadcrumbs
- Neutral cooking oil for deep frying or brushing
Instructions
Prepare the sweet potatoes
- Wash and peel the sweet potatoes, then slice them into about 2 cm thick pieces. Cutting them thinner helps them steam faster and more evenly. Mix the granulated sugar and glutinous rice flour together and set aside.
Make the sweet potato dough
- Place the sweet potato slices into a steamer and steam over high heat for 15–20 minutes, until they can be easily pierced with chopsticks.
- Alternatively, you can microwave them on high for 8–10 minutes until fully soft.
- Transfer the hot sweet potatoes to a bowl, add the granulated sugar, and mash immediately while hot until completely smooth and free of lumps.
- While the mash is still warm, gradually add the glutinous rice flour in batches.
- Stir with chopsticks, then knead gently by hand until a smooth dough forms that doesn't stick to your hands or the bowl.
- If the dough feels too dry, add a small amount of warm water. If it's too wet, add a little more glutinous rice flour.
Shape and coat
- Divide the sweet potato dough into portions of about 20–25 g each, which should give you roughly 18–20 pieces.
- Roll each portion between your palms to form a smooth ball.
- If the dough feels sticky, lightly oil your hands to make shaping easier.
- Place the balls into the breadcrumbs and roll them until evenly coated.
- Press gently with your hands so the breadcrumbs adhere firmly to the surface. Set aside on a board.
Frying or air fryer method
- Deep-fried version (extra crispy)
- Pour cooking oil into a wok or pan to a depth of about 5 cm. Heat the oil to 160–170°C. You'll know it's ready when bubbles form densely around a chopstick inserted into the oil.
- Add the breadcrumb-coated sweet potato balls and fry over low heat. Gently turn them with a slotted spoon so they cook evenly. Fry for about 3–4 minutes, until golden brown and crispy.
- Remove the balls and drain on paper towels. Let them cool for about 2 minutes before serving.
- Air fryer version (lighter, less oil)
- Preheat the air fryer to 180°C for 5 minutes. Lightly brush the basket with oil, place the sweet potato balls inside, and brush a thin layer of oil over the surface.
- Air fry at 180°C for 10–12 minutes, flipping once halfway through, until the exterior is golden and crisp.
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