Sweet Potato Yema Balls Recipes

SWEET POTATO YEMA BALLS

Steps:

• In a pot, boil carrot and sweet potato for 15 to 20 minutes or until soft. Mash until smooth (or use blender), then set aside.
• In a bowl, beat three (3) egg yolks. Add condensed milk & caramel. Whisk until well-blended.
• In a saucepan, melt butter over low heat, add the egg-milk-caramel mixture and stir continuously for about 5 minutes.
• Add vanilla-caramel ice cream and stir constantly for another 5 minutes or until the ice cream is thoroughly melted.
• Sprinkle finely chopped nuts and mix thoroughly for 10 minutes or until the mixture begins to thicken.
• Add the carrot and sweet potato mash, then turn heat to medium and continue stirring for another 10 minutes.
• Splash thickened cream into the mixture and continue stirring until the mixture starts to hold together.
• Remove from heat and let it cool for about 5 minutes.
• Scoop 2 tsp of yema and form into balls.

SWEET POTATO BALLS

Steps:

• Preheat oven to 350 °F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

SWEET POTATO & TUNA BALLS

Steps:

• Pre-heat oven to 180ºC. Cook the sweet potato in a saucepan of boiling water for 8-10 minutes or until tender. Drain and mash.
• Combine potato with the tuna, breadcrumbs, coriander, sweet chilli sauce, spring onions, egg, cumin and ginger and mix ingredients toghether well.
• Form mixture into small balls and coat in cornflake crumbs.
• Place onto a lined oven tray and bake for 15 minutes, or until golden and just crisp.
• Thread 2 or 3 hot balls onto skewers and serve with the sour cream as a dipping sauce.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.