If you want a snack that’s crispy, a little different, and seriously hard to stop eating, these crispy sweet potato balls are worth making. They have a golden crust on the outside, a soft center in the middle, and a warm savory flavor from smoked paprika, cumin, garlic powder, and just a touch of cinnamon. That little bit of cinnamon doesn’t make them sweet like dessert. It just gives the sweet potatoes more depth and makes everything taste more interesting.
They’re great as a snack, party appetizer, or side dish, especially with a spicy mayo or garlic dip on the side.
Ingredients
- 2 medium sweet potatoes
- 3 to 4 tbsp cornstarch
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- Neutral oil, for frying
- Fresh parsley, for garnish, optional
Instructions
1. Cook the sweet potatoes
Peel the sweet potatoes and cut them into chunks. Add them to a pot of water and boil until they’re fork tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.
Drain them really well, then let them sit for a few minutes so extra moisture can escape. This helps the mixture hold together better and fry up crispier later.
2. Mash and season
Transfer the cooked sweet potatoes to a large bowl and mash until mostly smooth.
Add the cornstarch, smoked paprika, cinnamon, cumin, garlic powder, salt, and black pepper. Mix well until the seasonings are evenly distributed and the mixture starts to feel thick enough to shape.
If the mixture still feels very soft or sticky, add a little more cornstarch, 1 tablespoon at a time, until it becomes easier to handle.
3. Shape into balls
Let the mixture cool just enough to handle, then scoop out small portions and roll them into balls. Try to keep them about the same size so they cook evenly.
Place them on a tray or plate while you finish shaping the rest.
4. Fry until golden and crisp
Heat neutral oil in a deep pan over medium heat. Once the oil is hot, carefully add the sweet potato balls in batches. Don’t overcrowd the pan.
Fry for a few minutes, turning as needed, until they’re golden brown and crisp on the outside. Transfer them to a plate lined with paper towels or a wire rack.
5. Serve hot
Serve the sweet potato balls while they’re still hot and crisp. Garnish with a little chopped parsley if you like, and pair them with your favorite dip.
If this recipe looks like something you’d make again, save it for later by pinning the image below to your Pinterest board.
Serving Ideas
These crispy sweet potato balls go really well with:
- sriracha mayo
- garlic aioli
- chipotle dip
- herbed yogurt sauce
- spicy ketchup
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. They’ll lose some texture in the microwave, so dry heat works best.
