These sweet potato cheese balls are perfect for lunch or dinner and make for a great addition to lunch boxes as well. The back to school season is definitely and I've been trying to find recipes to add to lunch boxes. With a little prep work, you can keep these sweet potato arancini balls in the refrigerator for a few days or even freeze them for a month.
Sweet potato has a few more vitamins than its cousin white potato. I sure love a good white potato ball, but this adds more vitamin A and vitamin C. I don't knock down white potatoes, because they do have more protein and fiber, but we all know kids get more than enough servings of white potatoes from french fries. Insert laughing emoji, right?
Why you'll love this potato ball recipe
- Nutrient Dense - Lots of vitamins in every bite!
- Kid Friendly - So many kids enjoy the crunchy texture. This is a great way to pack in some veggies to their diets!
How to make sweet potato arancini balls
First, place the sweet potato in a pot and fill with cold water to cover, bring to a boil and lower the heat, simmer for 20 minutes. Take out the sweet potato, let cool slightly and peel it. Mash it into a paste. Then add in cream and powdered sugar, mix till incorporated.
Sift in glutinous rice flour, mix till a smooth dough forms, cover with plastic wrap and let hydrate for 30 minutes.
Divide the dough into 18g (about 1 tablespoon) portions.
Then you'll want to wrap a piece of Mozzarella into each portion.
Roll them into round spheres.
Then cover the surface with of the ball with panko. (This is when they could be place in bags and frozen.)
Heat up oil to 325F, check temperature with a thermometer. Fry the arancini for 3-4 minutes till golden brown, they should be floating on top of the oil when done.
Here's a pro tip for you: Freeze these for up to a month! Freeze the balls after rolling the sweet potato batter around the cheese and covering the surface with panko. Place them in an airtight bag or container and store in the freezer.
FAQ:
- How long can you keep these in lunch boxes
- Bacteria can grow rapidly after two hours. It's suggested these be kept cool and then reheated.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds.
Looking for more easy lunch ideas? Try these Loaded Tuna Cups ore these Mini Zucchini Bites
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Sweet Potato Cheese Balls
Ingredients
- 7 oz. Sweet potato
- ⅔ cup Glutinous rice flour
- 1 Tablespoon Powdered sugar
- ½ Tablespoon Cinnamon
- 2 Tbsp Heavy cream
- ½ cup Fresh Mozzarella diced into ½ in cubes
- Oil As needed For frying
- Panko Dusting
Instructions
- Place the sweet potato in a pot and fill with cold water to cover, bring to a boil and lower the heat, simmer for 20 minutes.
- Take out the sweet potato, let cool slightly and peel it. Mash it into a paste. Then add in cream and powdered sugar, mix till incorporated.
- Sift in glutinous rice flour, mix till a smooth dough forms, cover with plastic wrap and let hydrate for 30 minutes.
- Divide the dough into 18g portions, and wrap a piece of Mozzarella into each portion. Roll them into round spheres and cover the surface with panko. (This is when they could be place in bags and frozen)
- Heat up oil to 325F, check temperature with a thermometer. Fry the arancini for 3-4 minutes till golden brown, they should be floating on top of the oil when done.
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Very great!!! I am sure it is yummy...