This Sweet Pota Ball Recipe makes a crispy snack using orange and purple sweet potatoes. They’re deep-fried, naturally vegan, and gluten-free!
For more Thai steet food snacks with a crispy texture, try these deep-fried bananas or wontons!
I learned how to make these at my Thai restaurant and even sold them at the yearly market right in front of it! I’ve tested this recipe more times than I can count, and they always come out light, crispy, and never greasy.
Just a quick note
This recipe is easy and fun to make with kids! Once the dough’s ready, their little hands will love rolling and shaping each ball.
I like using both purple and orange sweet potatoesjust like the ones sold in my village here in Thailand.
Hope you love these as much as I do!
Ingredient notes and substitutes
I’ve included detailed tips and step-by-step images below. If you just want the summarized version, scroll straight to the printable recipe card!
- Orange or purple sweet potato (9 oz) – You can use either, or mix both for fun color and a slightly different sweetness.
- Pickling lime water (2 tbsp) – Made from food-grade calcium hydroxide, this clear solution helps make the balls crisp outside and chewy inside. Find it at Asian grocery stores or online.
- Coconut milk (just under 1/4 cup) – Adds a little richness and helps bring the dough together.
- Tapioca flour (1 1/4 cup) – This gives the chewy, stretchy texture. Don’t swap with cornstarch, it’s not the same!
- Baking powder (1 tsp) – Helps them puff up slightly when fried.
- White sugar (1/3 cup) – Feel free to adjust to taste.
- Salt (1/2 tsp) – Balances the sweetness.
Step-by-step image instructions
Step 1: Cut the sweet potatoes into large chunks and steam them until fork-tender, about 20 minutes.
Step 2: Mash the steamed sweet potatoes in a large bowl. Add tapioca starch, sugar, salt, and baking powder. Mix until the texture becomes crumbly and sandy.
Step 3: Slowly add coconut milk and lime water (or ice-cold water), kneading until the dough is smooth, soft, and not sticky. Let it rest for 20 minutes.
Step 4: Shape the dough into small, bite-sized balls.
Step 5: Heat oil in a deep-frying pan over medium-low heat. Add the balls one at a time, avoiding overcrowding. After 10 seconds, stir gently with a spider skimmer to keep them from sticking.
Step 6: Once they float, gently press and move them in a circular motion using the skimmer—this step is really important and helps them puff! Fry each batch for 5–10 minutes until golden and crisp. Enjoy, these are best eaten fresh and warm!
Important recipe tips
- Sweet potatoes vary in moistureso you may need a little more or less coconut milk to bring the dough together.
- You can use a kitchen mixer or food processor to combine the dough quickly.
- Gently pressing and moving the balls as they fry helps them puff up. This step is super important for a light, fluffy center!
More street food snacks you’ll love
That’s everything you need to know before frying up a batch! Let me know how you like this Thai sweet potato balls recipe—and don’t forget to follow me on Facebook, Instagramand Pinterest.
For Splai shorts Dor has Patuar Daswels.
This Thai sweet potato balls recipe is deep fried until crispy and golden, naturally vegan and gluten free with a chewy fluffy center.
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kitchen scale or measuring cups
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steamer to cook the potatoes until soft
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Mixing bowl for mashing and combining the dough
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potato masher or fork to mash the sweet potatoes
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spider skimmer to stir and press the balls while frying
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deep frying pan or work
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paper towels or wire rack
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Cut sweet potatoes into chunks and steam until fork-tender, about 20 minutes.
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Mash the potatoes, then mix in tapioca starch, sugar, salt, and baking powder until it forms a crumbly, sand-like texture.
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Gradually add coconut milk and lime water (or ice-cold water). Knead until the dough is smooth and not sticky. Let rest for 20 minutes.
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Roll the dough into small, even balls.
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Heat oil in a deep pan over medium-low. Add balls one at a time, avoiding crowding. Stir gently after 10 seconds to prevent sticking.
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Once they float, gently press and swirl them in the oil to help them puff. Fry for 5–10 minutes, until golden and crisp.
- Use the nutrition card in this recipe as a guideline.
- Pickling lime water – Made from food-grade calcium hydroxide, this clear solution helps make the balls crisp outside and chewy inside. Find it at Asian grocery stores or online.
- You may need to adjust the coconut milk depending on the moisture in your sweet potatoes.
- A mixer or food processor makes dough prep easier.
- Press and swirl the balls while frying to help them puff and stay fluffy. Important!
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 35mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg
Frequently asked questions
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Do these store well?
These are best eaten fresh and warm. They lose their texture once cooled, so I recommend making just what you’ll eat.
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Can I make the dough ahead of time?
Yes, you can prep the dough a few hours in advance and keep it in the fridge. Just cover it well to prevent it from drying out. Let it come back to room temp before shaping and frying.
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Why didn’t my sweet potato balls puff up?
It’s usually from two things: the oil wasn’t hot enough, or they weren’t moved around while frying. Gently pressing and rotating them in the oil helps create that light, airy texture.