Sweet Potato Balls (地瓜球)

Ingredients

• 1 lb Sweet Potatoes
• 1/2 cup Tapioca Starch
• 1/4 cup Sugar
• 2 cups Vegetable Oil

Instructions

1. 1Peel the 1 lb of sweet potatoes and place them in a steamer basket over a pot of boiling water. Steam for 20-30 minutes, or until they are very tender when poked with a fork. Carefully remove the sweet potatoes from the steamer and mash them thoroughly in a bowl until there are no lumps.
2. 2Add the 1/4 cup of sugar and the 1/2 cup of tapioca starch to the bowl with the mashed sweet potatoes. Mix everything together with your hands until a cohesive dough forms. If the dough feels too sticky, add a tiny bit more tapioca starch, a teaspoon at a time, until it's manageable.
3. 3Roll the dough into small balls, about 1 inch in diameter. You should have about 20-25 balls.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a thermometer to check the temperature.
5. 5Carefully add the sweet potato balls to the hot oil in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes, or until they are golden brown and floating on the surface. While they are frying, gently press down on the balls with a slotted spoon to help them puff up.
6. 6Using a slotted spoon, remove the golden brown sweet potato balls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the sweet potato balls hot.

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