Sweet Potato Sesame Balls Recipe
If you’re craving a sweet treat that’s delightfully chewy, nutty, and absolutely gorgeous to serve, Sweet Potato Sesame Balls are about to become your new obsession. These golden, crisp snacks have a tender, naturally hued interior from fresh sweet potatoes, a subtle sweetness, and an exterior blanketed in toasted sesame seeds. Whether you enjoy them filled with luscious red bean paste or just as they are, Sweet Potato Sesame Balls make for a showstopping dessert or an irresistible afternoon pick-me-up.
Ingredients You’ll Need
The beauty of Sweet Potato Sesame Balls is in their unfussy ingredient list, yet each component plays a vital role in taste, chew, and color. Don’t skip or substitute without good reason—every item here brings something to the party!
- Mashed Sweet Potato (1 cup, orange variety, cooked and cooled): The heart of this recipe, sweet potatoes create a naturally sweet flavor and stunning color.
- Glutinous Rice Flour (1 cup): For that signature chewy bounce—make sure it’s glutinous, not regular rice flour.
- Sugar (2 tablespoons): Lends just the right level of sweetness to let the sweet potato shine.
- Water (1–2 tablespoons, as needed): Helps adjust the dough texture so it’s smooth but not sticky.
- Sweetened Red Bean Paste (1/2 cup, optional): Adds a creamy-sweet surprise at the center of each ball (absolutely dreamy, but optional if you prefer plain).
- White Sesame Seeds (1/2 cup): Coat each ball with a toasty, nutty crunch and eye-catching finish.
- Vegetable Oil (for frying): Gives each bite a perfectly crisp shell—any neutral oil works!
How to Make Sweet Potato Sesame Balls
Step 1: Mix Up the Dough
In a large mixing bowl, combine your mashed sweet potato, glutinous rice flour, and sugar. Don’t be afraid to get your hands in there—mix until it starts to come together. If the mixture feels dry or crumbly, add water a tablespoon at a time; the dough should be smooth, supple, and just barely tacky but not sticky.
Step 2: Portion and Fill
Divide your dough into 12 equal pieces; rolling each gently in your palms helps. For the ultimate treat, flatten each piece into a disc and spoon a little sweetened red bean paste in the center if using. Carefully enclose the filling, pinching the dough to seal, and gently roll into perfect, smooth balls. This step is so satisfying—like culinary arts and crafts!
Step 3: Roll in Sesame Seeds
Time for a quick dip in the sesame seed bath! Roll each ball in white sesame seeds, pressing lightly so the seeds adhere all over. The seeds not only add a nutty flavor but will later toast and turn golden in the oil, giving each Sweet Potato Sesame Ball a signature look.
Step 4: Fry to Golden Perfection
Pour about 2 inches of vegetable oil into a sturdy pot and heat it up over medium until it reaches 325°F (165°C). Fry the sesame balls in batches—crowding the pot will drop the oil temperature and make them greasy. Turn them occasionally for even browning, and fry for 6–8 minutes or until the outside is a uniform golden crisp. Remove them with a slotted spoon and let them drain on paper towels. The hardest part? Letting them cool slightly before diving in!
How to Serve Sweet Potato Sesame Balls
Garnishes
The beauty of Sweet Potato Sesame Balls is often in their simplicity, but you can add a flourish with a dusting of powdered sugar, a drizzle of honey, or a scattering of extra toasted sesame seeds for extra visual appeal. Even a little sprinkle of flaky sea salt can make each bite sing!
Side Dishes
These tasty balls shine alongside a pot of Chinese jasmine tea or a cup of strong green tea—their nutty and sweet notes play beautifully with the gentle bitterness of tea. For dessert platters, pair with fresh fruit slices or coconut tapioca pudding for extra variety and color.
Creative Ways to Present
For parties or special gatherings, pile the Sweet Potato Sesame Balls high on a tiered platter and add edible flowers or citrus zest curls for a whimsical touch. Mini cupcake liners make them easy to pick up and look adorable on any dessert spread. You can even skewer them in pairs on bamboo sticks for a playful, street-food-inspired presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Sweet Potato Sesame Balls in an airtight container at room temperature for a day, or in the refrigerator for up to three days. Keep them separated so they don’t stick together or turn soggy.
Freezing
To enjoy them later, you can freeze these sweet treats! Place the finished, cooled sesame balls on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to one month. Thaw in the fridge or at room temperature before reheating.
Reheating
To recapture that unbeatable crispness, pop Sweet Potato Sesame Balls in an air fryer at 350°F (175°C) for 3–4 minutes or bake in a hot oven for about 5 minutes. Microwave reheating will soften the exterior, but air frying or baking brings back some crunch and warmth.
FAQs
Can I bake instead of fry these Sweet Potato Sesame Balls?
While frying will yield the crispiest results and that signature puff, you can bake them at 375°F (190°C) on a parchment-lined sheet, lightly sprayed with oil. Bake for 15–18 minutes, flipping halfway—just know the texture will be slightly different but still delicious.
What if I can’t find glutinous rice flour?
Glutinous rice flour is essential for that chewy mochi-like texture. It’s widely available at Asian groceries or online, but unfortunately, substitutes like regular rice flour or cornstarch won’t give the same result. Don’t skip it!
How do I keep the sesame seeds from falling off during frying?
The trick is to press the seeds gently but firmly onto the balls after rolling. If they’re not sticking, you can briefly dip the balls in a little water or brush them with a damp hand before rolling in the seeds so they adhere well.
Is it possible to make Sweet Potato Sesame Balls gluten-free and vegan?
Absolutely—this recipe is naturally gluten-free and vegan! The glutinous rice flour contains no gluten and all the ingredients are plant-based. Just check your red bean paste or make it at home if you want to be sure.
Can I use a different filling instead of red bean paste?
Definitely! Feel free to fill Sweet Potato Sesame Balls with chocolate, lotus seed paste, or even a touch of nut butter for a novel twist. Or leave them plain—the sweet potato base is stellar on its own.
Final Thoughts
I can’t say enough good things about these Sweet Potato Sesame Balls—they’re comforting, festive, and always a conversation starter. Give them a try and share with friends, family, or even just treat yourself to something special. You’ll be hooked on their irresistible texture and flavor!
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Sweet Potato Sesame Balls Recipe
- Total Time: 30 minutes
- Yield: 12 sesame balls
- Diet: Vegan, Gluten-Free
Description
These Sweet Potato Sesame Balls are a delightful Asian dessert featuring a chewy, sweet exterior filled with a hint of red bean paste. Crispy on the outside and soft on the inside, they make for a perfect treat.
Ingredients
Mashed Sweet Potato:
1 cup
Glutinous Rice Flour:
1 cup
Sugar:
2 tablespoons
Water:
1–2 tablespoons (as needed)
Sweetened Red Bean Paste:
1/2 cup (optional filling)
White Sesame Seeds:
1/2 cup
Vegetable Oil:
for frying
Instructions
- Prepare Dough: In a mixing bowl, combine mashed sweet potato, glutinous rice flour, and sugar. Mix until a soft dough forms. Add water gradually if needed for consistency.
- Shape Balls: Divide the dough into 12 pieces. Flatten each piece, add red bean paste if desired, seal, and form into smooth balls.
- Coat in Sesame Seeds: Roll each ball in sesame seeds, ensuring they stick to the surface.
- Fry: Heat vegetable oil in a pot, fry the balls in batches until golden and crisp, about 6–8 minutes per batch.
- Drain and Serve: Remove the balls, drain excess oil, and let cool slightly before serving.
Notes
- Use glutinous rice flour for the desired chewy texture.
- Best enjoyed fresh or reheat in an air fryer to regain crispness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 4g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
