Taiwanese Fried Sweet Potato Balls (Dairy-Free)

Ingredients

• about 450 g Sweet Potatoes
• 1 cup Tapioca Starch
• 1/4 cup Granulated Sugar
• 2 cups Neutral Oil (Canola, Vegetable)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of sweet potatoes, then steam them until they are very soft and can be easily mashed, about 15-20 minutes.
2. 2Mash the steamed sweet potatoes in a large bowl until they are completely smooth. You should have about 2 cups of mashed sweet potato.
3. 3Add the 1 cup of tapioca starch and the 1/4 cup of granulated sugar to the bowl with the mashed sweet potatoes. Mix everything together with your hands until a cohesive dough forms. The dough should feel slightly sticky.
4. 4Roll the dough into small balls, each about 2.54 cm in diameter. You should have around 20-25 balls.
5. 5Pour the 2 cups of neutral oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 163°C (160°C).
6. 6Carefully 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 the balls are golden brown and float to the surface of the oil.
7. 7Use a slotted spoon to remove the fried sweet potato balls from the oil. Place them on a wire rack set over a baking sheet to drain any excess oil.
8. 8Serve the Taiwanese fried sweet potato balls hot.

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