Sweet Potato Balls

These sweet potato balls are so delicious you can't just have one!

Course Appetizer, Lunch

Cuisine American

Keyword appetizers, blw, sweet potato balls

Prep Time 10

Cook Time 20

Servings Balls

Calories 68kcal

Ingredients

2 Large Sweet Potatoes peeled and cubed
2 tsp Garlic Powder
¼ cup Fresh Parsley chopped
1 tsp Salt
¾ tsp Pepper
½ cup Grated Parmesan
¾ cup Breadcrumbs
1 ½ cup of Cheddar Cheese Cubes may also use others such as gouda, mozzarella or pepper jack
2 cups Vegetable Oil may sub any oil with a high smoke point for frying
1 Egg
2 tbsp. Corn starch

Instructions

In a pot, boil sweet potato cubes for about 15 minutes or until tender with a fork. When done drain well and set aside to cool.
Combine the parmesan cheese, egg, corn starch, salt, pepper, garlic powder and chopped parsley in a large mixing bowl. Mix until all ingredients are well incorporated.
Add breadcrumbs and egg to the small sweet potato mixture. Depending on the wetness of the mixture add breadcrumbs until dough is soft and not sticky.
Portion the dough into golf ball size amounts and create a well for the cheese.
Add cheese cube to each dough portion and pinch them closed .
Bring frying oil to approximately 350F. This takes about 5 minutes over medium high heat. There should be enough oil to fully submerge the sweet potato ball. Fry the them for 2-3 minutes, turning occasionally, until evenly golden brown.
Transfer to paper towel to remove excess oil and enjoy warm.

Notes

Best eaten fresh.
Can be kept in an air tight container, in the fridge, up to 2 days. Reheated is best by re frying, air frying or microwave, as they will soften when refrigerated.
May be frozen for up to 3 months and reheated by either air frier at 375F for 5 minutes or microwaved in 30 second intervals.

Nutrition