By: I made the first batch on a rainy Sunday because a bag of sweet potatoes was going soft on the counter and I wanted a snack that needed no mixer and no stack of dishes. That experiment became this Crispy and Chewy Fried Sweet Potato Balls Recipe, with a sesame shell that crackles and a sweet, stretchy center.
Crackly Shell With a Stretchy Center
Glutinous rice flour is what turns steamed sweet potato into sweet potato mochi balls with a springy pull, and a quick roll in sesame seeds gives the outside a thin, nutty crunch. I like that the dough comes together in one bowl with warm hands and no mixer.
Frying takes about six minutes a batch, so a plate of chewy sweet potato balls lands on the table fast. Cleanup is one pot of oil cooling on the back burner.
Sweet Potatoes, Sticky Rice Flour, and Sesame
A short list carries this sweet potato balls recipe, and two items do most of the work. Weigh the sweet potatoes if you can, since their moisture decides how much flour the dough accepts.
- 1 lb (450 g) orange sweet potatoes, about 2 medium: Garnet or Beauregard steam up sweet and moist, and they carry the whole dough.
- 1 cup (120 g) glutinous rice flour: Also labeled sweet rice flour, it makes the chew. Regular rice flour will not stand in.
- 2 Tbsp (16 g) cornstarch: Keeps the dough from turning gummy and helps the shell fry crisp.
- 2 Tbsp (25 g) light brown sugar: Adds a faint caramel note. Trim it if your potatoes taste very sweet.
- 1/4 tsp (1.5 g) fine salt: Sharpens the sweetness.
- 1 to 2 Tbsp (15 to 30 ml) warm water: Added only if the dough cracks at the edges.
- 1/2 cup (70 g) white sesame seeds: The crunchy coat. Black sesame works if you want contrast.
- 3 cups (700 ml) peanut or canola oil: Enough for about 2 inches of depth in a 3 quart pot.
Steam First, Then Let the Dough Cool
Peel the sweet potatoes and cut them into 1 inch chunks so they steam at the same pace. Set out a parchment lined tray, a shallow plate of sesame seeds, and a small cup of water for dampening the balls. Park a wire rack over a baking sheet near the stove for draining.
Crispy and Chewy Fried Sweet Potato Balls Recipe Step by Step
Step 1: Steam the sweet potatoes until fork tender
Steam the chunks over boiling water for 15 to 18 minutes, until a fork slides in with no resistance and the cut edges look glossy. Steaming keeps the flesh dry, while boiling leaves it waterlogged and sticky. Mash immediately in a wide bowl, then let the steam escape for 10 minutes.
Step 2: Knead in the flour until it feels like play dough
Add the glutinous rice flour, cornstarch, sugar, and salt to the warm mash and knead for 2 minutes. The dough should feel smooth and slightly tacky, like soft play dough, and it should not cling to your palms. If the surface cracks, knead in warm water a teaspoon at a time.
Step 3: Roll the balls and coat them in sesame
Divide the dough into 18 pieces of about 1 ounce (30 g) and roll each between your palms into a tight ball. Dip each one in water for a second, then roll in sesame seeds and press lightly. Any bare patch will blister in the oil, so check all sides.
Step 4: Fry low first, then finish hot
Heat the oil to 325°F (160°C). A sesame seed dropped in should sizzle gently, not spit. Fry 5 or 6 balls for 5 to 6 minutes, turning often, until they float and look light gold. Raise the heat to 350°F (175°C) for the last 45 seconds, until the shell turns deep gold and sounds crisp when tapped with a spoon. Crowding drops the oil temperature and leaves greasy balls, so work in batches.
Step 5: Drain, then break one open
Lift the balls onto the wire rack and drain for 2 minutes. They deflate slightly as they cool, and the shell tightens. Tear one open to check: the center should be steamy, orange, and stretchy with no pale raw streaks.
Little Tricks for Chewier Sweet Potato Mochi Balls
- Rest the dough: Cover the bowl with a damp towel for 10 minutes before rolling. The flour hydrates fully, so the center turns bouncy instead of pasty.
- Swap the starch: Use tapioca starch in place of the cornstarch for a springier, stretchier bite that pulls apart in strands.
- Eat them warm: The chew peaks within 15 minutes of frying, before the rice flour firms up as it cools.
Swaps for Whatever Is in the Pantry
- Purple sweet potatoes: I use these for a deeper color. The dough runs drier, so I cut the sugar and add water a teaspoon at a time.
- Red bean paste filling: Flatten a dough piece, tuck in 1 teaspoon of paste, and seal well. Fry about a minute longer.
- Air fryer: Spray the coated balls generously and cook at 375°F (190°C) for 10 to 12 minutes. The shell is lighter, with a chew that stays.
- No sesame: Unsweetened shredded coconut clings to a damp ball and fries gold fast, so watch it closely.
Hard Won Fixes for Crisp, Chewy Results
- Dough cracks while rolling: Dry sweet potatoes soak up flour fast. Knead in warm water a teaspoon at a time until the surface looks smooth and rolls without splitting.
- Balls burst in the oil: Air pockets and bare patches are usually the cause. Roll firmly, coat every inch with sesame, and keep the oil near 325°F (160°C) at first.
- Shells turn oily or soft: Oil below 300°F (150°C) soaks in. Fry small batches, let the temperature recover between rounds, and drain on a rack instead of paper towels.
What Goes Well With Fried Sweet Potato Balls
I put a plate of these on the table with something cold or slightly bitter, since the sweetness builds fast.
- Hot oolong tea – Pour small cups and sip between bites so the roasted bitterness resets the sweetness before the next ball.
- Sweetened condensed milk – Stir 2 tablespoons with 1 teaspoon of warm water and drizzle over a few balls right before eating.
- Cold sliced pears – Fan the slices on the same platter so each warm ball can be followed by a juicy, cooling bite.
- Vanilla ice cream – Place one scoop in a bowl and set three just fried balls around it, then eat before the ice cream melts.
Making Them Ahead
I freeze shaped, sesame coated balls on a tray, then bag them once solid, and fry straight from frozen at 300°F (150°C) for 8 to 9 minutes. Already fried leftovers keep in an airtight container for 2 days, and a 375°F (190°C) air fryer for 3 to 4 minutes brings back most of the crackle.
Crispy and Chewy Fried Sweet Potato Balls Recipe
Description
Golden sesame crusted sweet potato balls with a springy, mochi style center. Steamed sweet potato and glutinous rice flour make the chew, and a two stage fry keeps the shell crackly without turning greasy.
Ingredients
Sweet potato dough
Coating and frying
Instructions
Cut the sweet potatoes
Peel 1 lb (450 g) orange sweet potatoes and cut them into 1 inch (2.5 cm) chunks so they cook at the same pace. Bring 1 inch (2.5 cm) of water to a boil in a pot fitted with a steamer basket. Smaller chunks steam faster, so keep the sizes close.
Steam until soft
Arrange the chunks in the basket, cover, and steam over medium high heat for 15 to 18 minutes. A fork should slide in with no resistance and the cut edges should look glossy. Steam instead of boiling, since waterlogged flesh forces you to add too much flour and the balls turn dense.
Mash and cool
Move the hot chunks to a wide bowl and mash until no lumps remain, which takes about 2 minutes with a fork or masher. Spread the mash up the sides of the bowl and let the steam escape for 10 minutes. It should feel warm, not hot, so the flour does not turn pasty on contact.
Knead and rest the dough
Add 1 cup (120 g) glutinous rice flour, 2 Tbsp (16 g) cornstarch, 2 Tbsp (25 g) brown sugar, and 1/4 tsp salt. Knead for 2 minutes until smooth and soft like play dough, adding warm water a teaspoon at a time if it cracks. Cover with a damp towel for 10 minutes.
Shape and coat
Divide the dough into 18 pieces of about 1 ounce (30 g) each and roll them into tight, smooth balls. Dip each ball in water for a second, roll it in 1/2 cup (70 g) sesame seeds, and press gently. Cover every spot, because bare patches blister and can burst in the oil.
Fry in two stages
Heat 3 cups (700 ml) oil in a 3 quart pot to 325°F (160°C). Fry 5 or 6 balls at a time for 5 to 6 minutes, turning often, until they float and turn light gold. Raise the heat to 350°F (175°C) for the last 45 seconds, until the shell sounds crisp against a spoon. Let the oil return to 325°F (160°C) between batches.
Drain and serve
Lift the balls onto a wire rack set over a baking sheet and drain for 2 minutes. Tear one open to check that the center is steamy, orange, and stretchy with no pale raw streaks. Serve warm within 15 minutes, while the shell is crisp and the chew is at its peak.
Nutrition Facts
Servings: 6 ServingCalories:270kcalTotal Fat:10gSaturated Fat: 1.5gSodium:100mgDietary Fiber: 4gSugars: 8gProtein:5gCarbohydrates: 41g
Note
- Glutinous rice flour is also sold as sweet rice flour or mochiko. It contains no gluten despite the name.
- Sweet potato moisture varies, so judge the dough by feel and use the weight of the potatoes as your guide.
- Strain the cooled oil through a fine sieve and reuse it once for another sweet batch.
- For an air fryer, spray the balls well and cook at 375°F (190°C) for 10 to 12 minutes.
- Nutrition values are estimates and absorbed oil can vary.
