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–+ servings

Sweet Potato Balls Recipe - Easy Filipino Kamote Balls

YUMMY KITCHEN
Soft and naturally sweet Kamote Balls made with mashed sweet potatoes, condensed milk, flour, cornstarch and baking powder, then fried until golden brown. A simple and budget-friendly Filipino snack perfect for merienda, dessert or a kid-friendly treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Merienda, Snack
Cuisine Filipino
Servings 20
Calories 115 kcal

Equipment

  • Large pot or steamer
  • Large mixing bowl
  • Fork or wire whisk
  • Spatula
  • Knife
  • Cutting board
  • Deep frying pan
  • Slotted spoon or strainer
  • Paper towels
  • Serving plate

Ingredients
  

  • 1/2 kilo sweet potatoes kamote
  • 1/2 cup condensed milk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • A pinch of salt
  • Cooking oil for frying

Instructions
 

  • Prepare the sweet potatoes. Wash and peel the sweet potatoes, then chop them into small pieces. Soak briefly in water to help prevent darkening.
  • Cook the sweet potatoes. Steam or boil the sweet potato pieces until completely soft. Test with a fork—the fork should easily pierce through the pieces.
  • Mash. Drain well and mash the cooked sweet potatoes using a fork or wire whisk. For a smoother texture, press the cooked sweet potatoes through a strainer.
  • Make the dough. Transfer the mashed sweet potatoes to a large mixing bowl. Add the condensed milk and salt. Mix well using a spatula.
  • Add the dry ingredients. Add the all-purpose flour and cornstarch. Mix gently until a soft dough forms. Add the baking powder and knead gently until evenly distributed.
  • Shape the balls. Take small portions of the dough and roll them between your palms to form small, smooth balls.
  • Fry. Heat cooking oil in a deep pan over low-medium heat. Fry the sweet potato balls in batches until golden brown, turning occasionally for even cooking.
  • Drain. Transfer the cooked Kamote Balls to a strainer or a plate lined with paper towels to remove excess oil.
  • Serve. Allow them to cool slightly, then serve plain or with your favorite dip, sauce, or coating.

Notes

  • Use yellow-fleshed sweet potatoes for the texture and naturally sweet flavor recommended for this recipe.
  • Drain the cooked sweet potatoes well before mashing. Excess moisture can make the dough too soft.
  • If the dough feels too dry, add water a few drops at a time. Avoid making the dough too wet.
  • Keep the heat at low-medium while frying so the outside does not brown too quickly.
  • Fry in batches and avoid overcrowding the pan.
  • For extra flavor, serve with chocolate sauce, white chocolate sauce, cinnamon sugar, or roasted sesame seeds.
  • You can also add a small filling such as chocolate, caramel, or fruit jam before rolling the dough into balls.
  • For a fun party treat, place the finished Kamote Balls on small sticks to make sweet potato lollipops.

Nutrition

Calories: 115kcalCarbohydrates: 18gProtein: 1.5gFat: 4gSaturated Fat: 1.5gCholesterol: 5mgSodium: 55mgFiber: 1.5gSugar: 7g
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