This recipe came out of the fact I had some sweet potatoes leftover from dinner last night. I thought about making my Gluten free sweet potato biscuits but wanted to do something different.
These Sweet Potato Balls are Gluten free and diary free. I love the ginger bite they have and they are not too sweet. I made a Cinnamon Cardamom and Ginger sugar to dip them in, super yummy!! Enjoy !
1 1/2 cup organic ( already cooked) sweet potato
1/4 cup potato starch
3/4 cup sweet white rice flour ( Bob’s Mills gluten-free flour is awesome!)
1/4 cup maple syrup
1/4 tsp sea salt
3-4 cups coconut or canola oil
Mash sweet potatoes in a large bowl with a potato masher. If you are using leftover sweet potatoes go to the next step. If you are cooking them for this recipe, allow them to cool.
Add the remaining ingredients and mix them together well until it forms a dough like shape.
On a counter sprinkle a little Sweet white flour and add the dough onto the flour. Gently with your hands form it into a smooth ball. Pull small amounts of dough from your smooth ball and create smaller balls.
Heat vegetable oil in a deep-frying pan on medium to low heat.
Deep fry sweet potato balls in oil until golden brown, about 2 minutes depending on your stove. Stir the balls occasionally, because they will try to stick.
Drain on paper towels.
Cinnamon, Cardamom, Ginger Sugar
This mixture has a little kick to it.
Brown Paper Bag
1 1/2 cup organic sugar
1 tbsp cinnamon
1 1/2 tsp cardamom
1 1/2 tsp ginger
Add the balls into the bag of sugar mix and shake well. You can also sprinkle the remaining sugar mixture on the balls after placing on a serving platter.