Sweet Potato Balls #Recipe

Sweet potatoes are members of the morning glory family. They are large, starchy sweet tasting veggies that are commonly used to make french fries or potato chips.

Sweet potatoes are root tubers. Tubers store water and energy, like starch and other carbohydrates underground in order to feed the above ground part of the plant. Other tubers include beets, carrots, parsnips, and turnips.

Sweet potatoes are native to Central and South America. Proof abounds that sweet potatoes have been grown in the Americas for 35 million years. As one of the oldest foods known to humanity one question still evolves are sweet potatoes really yams?? The truth is that yams and sweet potatoes are not related. Yams are related to grasses and lilies that are native to Africa and Asia. Yams are black or brown, rough, bark like skin. Yams may also com in colors of white, purple and red. Sweet potatoes on the other hand have smooth skins.

1 lb sweet potatoes
½ cup glutinous rice flour
¾ to 1 cup white rice flour
¼ cup sugar
1 tsp baking powder
Vegetable oil for deep frying

Peel and cube sweet potatoes. Place in a steamer and steam for 10 minutes until soft. Transfer to a large bowl and mash with a potato masher.
Add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. Mix with a spatula until a soft dough forms. If dough is still a little wet, mix in some additional white rice flour. Dough should be soft but not sticky.
Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up.
Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat. Gently drop a few sweet potato balls into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
Serve immediately.

recipe resource here