Crispy Sweet Potato Balls are the ultimate snack or appetizer for anyone who loves a delicious crunch on the outside with a soft, cheesy center. These mini delights are super simple to prepare and ideal for gatherings, game nights, or a playful family meal. Made with simple ingredients like sweet potatoes, Parmesan, and gooey mozzarella, these golden nuggets deliver both comfort and flavor in every bite. Whether you are a seasoned cook or just getting started in the kitchen, this recipe will become one of your go-to favorites for its simplicity and unbeatable taste.
Why You’ll Love This Crispy Sweet Potato Balls Recipe
This recipe is a crowd-pleaser that brings together creamy mashed sweet potatoes, the savory kick of garlic and Parmesan, and the satisfying crisp of a deep-fried crust. Stuffed with melty mozzarella, these crispy sweet potato balls offer the perfect balance of texture and flavor. They are also highly versatile—you can serve them as a snack, appetizer, or side dish. Plus, they are freezer-friendly and easy to reheat, making them ideal for busy weeknights or meal prepping.
Ingredients
- 2 sweet potatoes
- 2 tablespoons butter, softened
- 1/3 cup Parmesan cheese, shredded
- 1.5 teaspoons salt
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 egg
- 3/4 cup panko bread crumbs
- Mozzarella cheese, cubed (as needed)
- Oil for frying
Step-by-Step: How to Make Crispy Sweet Potato Balls
- Boil the sweet potatoes: Peel and slice the sweet potatoes into chunks. Boil them in water for about 10 to 12 minutes, or until they are tender enough to mash. Drain and allow them to cool slightly, then dry thoroughly with paper towels to remove excess moisture.
- Mash and mix: Place the sweet potatoes in a large mixing bowl and mash them until smooth. Add in the softened butter, cornstarch, salt, garlic powder, shredded Parmesan, egg, and panko bread crumbs. Stir until everything is well combined and forms a cohesive dough.
- Form the balls: Scoop out a heaping teaspoon of the sweet potato mixture and flatten slightly. Place a small cube of mozzarella in the center and gently roll the mixture into a ball, ensuring the cheese is fully enclosed.
- Heat the oil: In a deep pot, heat oil to 350 degrees Fahrenheit. You’ll know the oil is ready when a small piece of dough sizzles immediately upon contact.
- Fry until golden: Carefully lower the balls into the hot oil in batches. Fry until they turn golden brown and crispy on all sides, about 2 to 3 minutes per batch. Use a slotted spoon to lift them out and transfer to a plate lined with paper towels to soak up any extra oil.
- Serve hot: Enjoy the crispy sweet potato balls immediately while they’re hot and the cheese is deliciously melty inside.
Helpful Tips
- Make sure the sweet potatoes are thoroughly dried after boiling to prevent the dough from becoming too wet.
- Don’t overfill with cheese; a small cube is enough to get that satisfying gooey center.
- Fry in small batches to maintain the oil temperature and ensure even cooking.
- Use a thermometer to monitor the oil temperature and avoid soggy or burnt balls.
Substitutions And Variations
- Cheese Options: Swap mozzarella for cheddar, Gouda, or even a spicy pepper jack for a twist.
- Bread Crumbs: If you don’t have panko, regular bread crumbs will work, though they might not be as crispy.
- Baked Version: For a lighter version, bake the balls at 400°F for 15-20 minutes, turning once halfway through.
- Add-ins: Mix in chopped herbs like parsley or chives for extra flavor. A touch of smoked paprika can add a subtle depth.
Storage Instructions
Store any leftover sweet potato balls in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in an oven or air fryer at 350°F for about 5 to 7 minutes until warmed through and crisp again. You can also freeze uncooked balls on a tray, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding an extra minute or two to the cook time.
Nutritional Information
Each serving (2 to 3 balls) provides approximately:
- Calories: 180
- Protein: 5g
- Carbohydrates: 20g
- Fat: 9g
- Fiber: 2g
- Sugar: 3g
Please note: Nutritional values can vary based on the exact size and ingredients used.
Serving Suggestions
These crispy sweet potato balls are incredibly versatile and can be served in various ways:
- As an appetizer with a dipping sauce like ranch, marinara, or spicy mayo.
- Alongside grilled or roasted meats for a hearty dinner.
- As a fun addition to a holiday or party platter.
- With a green salad for a lighter, well-balanced meal.
Frequently Asked Questions About Crispy Sweet Potato Balls
Can I make these ahead of time?
Yes, you can shape the balls ahead of time and refrigerate them for up to 24 hours before frying. It’s a great option for prepping ahead of a party or planning a ready-to-go dinner.
What oil is best for frying?
Neutral oils like canola, vegetable, or peanut oil work well because they have a high smoke point and won’t overpower the flavor.
Can I make them gluten-free?
Absolutely! Just swap the panko bread crumbs for a gluten-free version and ensure your cornstarch is certified gluten-free.
Why are my balls falling apart when frying?
If your mixture is too wet, try adding a bit more panko or cornstarch to help it hold together better. Also, make sure the cheese is fully enclosed to prevent leaking.
Can I air fry them instead?
Yes! Lightly spray them with oil and air fry at 375°F for 10-12 minutes, flipping halfway through, until golden and crisp.
Final Thoughts
Thank you for trying out these crispy sweet potato balls ! These golden, cheesy bites are not only fun to make but also incredibly satisfying to eat. From their crunchy exterior to the melty cheese center, every bite delivers comfort and flavor. I hope you enjoy making them as much as I do. They’re easy enough for weeknights and special enough for celebrations. Your time in the kitchen means the world, and I’m so glad to share this dish with you. Happy cooking and thanks for being a part of this food-loving community!
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Crispy Sweet Potato Balls
- Total Time: 30 minutes
- Yield: 18–20 balls 1x
- Diet: Vegetarian
Description
Crispy Sweet Potato Balls are crunchy on the outside, creamy on the inside, and filled with melty mozzarella cheese. These bite-sized snacks are perfect for parties, family dinners, or anytime you want a fun and flavorful treat. Quick to make, freezer-friendly, and irresistibly cheesy—save and try them today!
Ingredients
2 sweet potatoes
2 tablespoons butter, softened
1/3 cup Parmesan cheese, shredded
1.5 teaspoons salt
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 egg
3/4 cup panko bread crumbs
Mozzarella cheese, cubed (as needed)
Oil for frying
Instructions
- Boil the sweet potatoes: Peel and slice the sweet potatoes into chunks. Boil them in water for about 10 to 12 minutes, or until they are tender enough to mash. Drain and allow them to cool slightly, then dry thoroughly with paper towels to remove excess moisture.
- Mash and mix: Place the sweet potatoes in a large mixing bowl and mash them until smooth. Add in the softened butter, cornstarch, salt, garlic powder, shredded Parmesan, egg, and panko bread crumbs. Stir until everything is well combined and forms a cohesive dough.
- Form the balls: Scoop out a heaping teaspoon of the sweet potato mixture and flatten slightly. Place a small cube of mozzarella in the center and gently roll the mixture into a ball, ensuring the cheese is fully enclosed.
- Heat the oil: In a deep pot, heat oil to 350 degrees Fahrenheit. You’ll know the oil is ready when a small piece of dough sizzles immediately upon contact.
- Fry until golden: Carefully lower the balls into the hot oil in batches. Fry until they turn golden brown and crispy on all sides, about 2 to 3 minutes per batch. Use a slotted spoon to lift them out and transfer to a plate lined with paper towels to soak up any extra oil.
- Serve hot: Enjoy the crispy sweet potato balls immediately while they’re hot and the cheese is deliciously melty inside.
Notes
Use a thermometer to keep oil at 350°F for best results.
Add chopped parsley or smoked paprika for extra flavor.
To bake instead of fry: place on a lined tray, spray with oil, and bake at 400°F for 15–20 minutes, flipping once.
Freeze uncooked balls for up to 1 month and fry from frozen when needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American