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.