Yam Balls Recipes

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

SWEET POTATO BALLS

Steps:

• Boil the sweet potatoes in hot boiling water for 15 minutes, or until the inside is cooked through. Peel the skin off and discard. Smash the sweet potatoes.
• Add the mashed sweet potatoes with flour, sugar, and water to form a dough that is not sticky to the hands.
• Divide the dough into small, equal portions and roll them into balls. Roll the sweet potato balls with sesame seeds.
• Heat up a shallow pot with 2-3 inches oil. When the oil is fully heated, deep fry the sweet potato balls until golden brown. Dish out and drain well on paper towels. Dust with powdered sugar before serving.

YAM BALLS (WEST AFRICA)

Steps:

• Mash cooked yam until smooth.
• In bowl, combine half of the tomatoes and half of the onions. Add cayenne. Fry in 1/4 cup peanut oil.
• Season with thyme and salt, to taste.
• In another bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well.
• On a pastry board sprinkled with flour, form yam mixture into balls.
• Heat remaining oil and deep-fry yam balls until golden brown. Drain.
• Garnish with hard-boiled eggs.

SWEET POTATO BALLS

Steps:

• Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.

YAM BALLS

Steps:

• Peel the yam, cut into pieces and boil in salted water for about 30 mins until tender. Drain and mash.
• Add the onion, tomatoes, thyme, chilli, spring onion, garlic, then stir in the egg and seasoning and mix well.
• Using a tablespoon, scoop a little of the mixture at a time and mould into balls.
• Heat a little oil in a large frying pan, roll the yam balls in the seasoned flour and fry for a few minutes until golden brown.
• Drain on kitchen paper and keep them warm while cooking the rest of the mixture.
• Serve hot.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

SWEET POTATO BALLS

Steps:

• 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.