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.

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!