Sweet Potato Balls
With a very clever method, we’re able to transform mushy sweet potatoes into firm and tender balls, adding a delightful texture and flavor dimension to the dish. The texture of the sweet potato balls is similar to that of a firm cheese, like the vegan Mozzarella, Pepper Jack, Gouda or Cheddar that we already have on the blog. From these sweet potato balls, the possibilities are endless. On this post we will feature them in a delicious stir fry, adding an innovative twist on the traditional stir fry.
Jump to RecipeIngredients
To transform sweet potatoes into balls
- Sweet Potatoes: At the heart of this recipe are sweet potatoes, known for their natural sweetness and versatility. By transforming them into balls, we elevate their texture and create a satisfying bite that pairs perfectly with the stir fry sauce.
- Corn Starch: Corn starch is used to bind the sweet potato mixture together, allowing us to form uniform balls that hold their shape during cooking.
- Garlic Powder and Paprika: These spices add depth of flavor and a hint of warmth to the sweet potato balls, enhancing their overall taste profile.
- Salt and Pepper: Although often underrated, these form the building block for the taste profile.
For that Delicious Stir Fry
- Onion and Garlic: The aromatic duo of onion and garlic forms the flavor base of our stir fry, infusing the dish with savory notes and irresistible aroma.
- Mushroom Mix and Bell Peppers: A colorful medley of mushrooms and bell peppers not only adds visual appeal to the dish but also contributes a variety of textures and flavors.
- Green Onions: Green onions provide a fresh, bright contrast to the rich flavors of the stir fry, serving as a flavorful garnish.
- Olive Oil: Used for sautéing the vegetables and frying the sweet potato balls, olive oil adds richness and helps to evenly cook the ingredients.
- Soy Sauce, Dark Soy Sauce, Lemon Juice, Agave Syrup, and Hot Sauce: This combination of ingredients creates a bold and tangy stir fry sauce that balances the sweetness of the sweet potato balls with a savory umami flavor and a hint of heat.
How to make Sweet Potato Balls
The first thing to do is to peel, wash and slice our sweet potatoes into 1/2 inch think or dice them into small chunks.
Place them in a steamer and steam, about 15-20 minutes on high heat until you can easily insert a fork.
Transfer them to a mixing bowl. Mash them until smooth.
Then add the salt and pepper, garlic powder and paprika. Stir until well combined.
Then add the cornstarch which is what is going to give us a dough-like consistency. At this point it’s best to use a good cooking gloves to mix with your hands. Mixing with your hands ensure a the corn starch is well incorporated into the mix. A nice and firm dough will start to form.
Place a pot of water on high heat for boiling.
Using a tablespoon, scoop out portions of the sweet potato mixture and roll them into balls, the goal is to get balls of approximately the same size.
Place the balls in boiling water and let boil for 10 minutes so the cornstarch can cook through.
Drain them in a strainer and set them aside.
How to make the Stir Fry Sweet Potato Balls
Now let’s make our stir fry sweet potato balls. Starting with chopping some onions, garlic, bell peppers and a mushroom mix. Here I’m going for portobello and Shiitake. You can also chop some green onions for garnish.
Moving on to the stir fry sauce. In a small bowl, whisk together the soy sauce, dark soy sauce, agave syrup, and lemon juice. Set it aside.
Next, in a large skillet on medium heat drizzle some olive oil. Then add the sweet potato balls and stir fry until golden brown and crispy on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and minced garlic, and stir fry until fragrant,
Add the mushroom mix and bell peppers to the skillet. Stir fry for an additional 3-4 minutes, or until the vegetables are tender.
Return the sweet potato balls to the skillet. Pour the sauce over the mixture and toss everything together until well coated.
Continue to cook for another 2-3 minutes, stirring frequently, until the sweet potato balls are heated through and the sauce has thickened slightly.
Drizzle in some olive and at this point it’s ready. Go ahead and garnish with the green onion.
These sweet potato balls are tender and still a bit creamy on the inside. Now remember we seasoned them, so on their own they are already delicious. Combined with the stir fry sauce that has a little bit of sweetness, plus the tanginess from the lemon, really makes you feel like you’re having an indulgence. This dish brings a delightful twist on classic stir fry that’s both delicious and nutritious. This Stir Fry Sweet Potato Balls are sure to become a new favorite in your recipe repertoire.
Watch the Detailed Recipe Video on YouTube
Stir Fry Sweet potato balls
Ingredients
Sweet Potato Balls
- 3 medium sweet potatoes about 640g total
- 1 cup of corn starch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- Pepper to taste
Stir Fry
- ½ an Onion
- 3 cloves of garlic
- Mushroom Mix
- ½ of each Bell peppers red, green, orange and yellow
- 3 sprig Green Onions
- 3 Tbsp Olive Oil
Sauce:
- ½ Cup Soy Sauce
- 1 Tbsp Dark Soy Sauce
- Juice of ½ lemon
- 1 Tbsp agave Syrup
- 1 tsp hot Sauce Optional
Instructions
Sweet Potato Balls
- Peel the sweet potatoes and slice them into chunks. Place them in a steamer and steam until tender, about 15-20 minutes on high heat.
- Drain the sweet potatoes and transfer them to a mixing bowl. Mash them until smooth.
- Then add the cornstarch, garlic powder, paprika, salt and pepper and stir until well combined and a dough-like consistency forms.
- Using a tablespoon, scoop out portions of the sweet potato mixture and roll them into balls, about 1-inch in diameter.
- Place a pot of water on high heat for boiling.
- Place the sweet potato balls in boiling water and let boil for 10 minutes.
- Drain them in a strainer and set them aside.
Stir Fry:
- In a small bowl, whisk together the soy sauce, dark soy sauce, lemon juice, agave syrup, and hot sauce (if using). Set aside.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the sweet potato balls and stir fry until golden brown and crispy on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and minced garlic, and stir fry until fragrant, about 2 minutes.
- Add the mushroom mix and sliced bell peppers to the skillet. Stir fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
- Return the sweet potato balls to the skillet, along with the chopped green onions. Pour the sauce over the mixture and toss everything together until well coated.
- Continue to cook for another 2-3 minutes, stirring frequently, until the sweet potato balls are heated through and the sauce has thickened slightly.
- Remove from heat and serve the sweet potato balls stir fry hot, garnished with additional chopped green onions, if desired.
- Enjoy your flavorful and nutritious sweet potato balls stir fry as a delicious main dish or side dish!
