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.

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.

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.

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.