Fried Thai Sweet Potato Balls
Prep time
Cook time
Total time
Recipe type: Snacks
Serves: about 25 x 1-inch balls
  • 2 cups (500 g) sweet potato – steamed and peeled
  • ¾ cup (95 g) tapioca starch
  • 4 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp coconut milk (I’m using coconut cream)
  • 1 egg yolk
  1. Steam or boil the sweet potatoes for 25 mins or until softened.
  2. While waiting, add the yolk to the coconut milk and mix well.
  3. In a medium bowl, mix the tapioca starch, sugar, salt and baking powder together.
  4. After 25 mins, poke the sweet potatoes with a fork and it should go through the flesh easily.
  5. Allow to cool to touch before peeling off the skin. Mash the sweet potatoes with a fork.
  6. Sift the dry mixture into the mash and mix well with cleaned hand. The texture should look crumbly at this point.
  7. Add ½ of the coconut mixture to the dough and knead to form a soft dough. If the dough feels dry or crackly, add the rest of the coconut mixture.
  8. Divide dough into 2 portions and roll into a 1.5-inch thick log shape. Cut into 1-inch size pieces and roll into a ball.
  9. Heat 6 cups of vegetable oil in a deep pot over low heat and add in a few sweet potato balls. You want to cook them over low heat.
  10. Stir them with a wooden spatula constantly so they’ll cook evenly.
  11. When they start to turn light golden brown, press the balls down in the oil with your spatula or wide strainer. Repeat the motion until they are golden brown. The cooking process should take about 8 – 10 mins per batch.
  12. Keep the sweet potato balls warm in the oven (approx. 45°C) until you are ready to serve.
Recipe by Bear Naked Food at