Adapted from the Ghanaian yam balls, these sweet potato balls are easy to make. No deep frying, no bread crumbs, neither is it baked and can be made within 35 to 40 minutes.
Ready to make sweet potato balls?
I have been eating this all week, breakfast, snack, lunch, just dip it on shito, mmm… lovely! They are just easy to handle, my impatient self made it with ease, you can as well.
These sweet potatoes are made with eggs, onions, bell pepper and spiced with curry powder and black pepper. You can add chilli powder or any hot sauce for extra heat.
Remember I told you, the bread crumbs and hot oil does not do me good, it was omitted. I did a shallow fry and it came out well.
Apparently, sweet potato balls are all I needed in my life!
- 3 medium size sweet potato
- 1/2 onion/ spring onions finely chopped
- 1/2 teaspoon black pepper
- 1 teaspoon curry powder
- 1/2 bell pepper finely chopped
- 2 eggs
- Chili powder or any hot sauce (optional) for extra heat
- Oil for shallow frying
Remove the peel of potatoes, cut into smaller sizes to enable it cook faster. Put potatoes in a saucepan, add water, salt and bring to a boil. Boil till tender, drain and mash with a fork.
Add chopped onions, bell pepper, curry powder, black pepper, chili or any hot sauce if using. Add eggs, mix thoroughly till everything is combined. Take about 1 tablespoon and mold in a ball. Wetting your hands with a little water makes rolling easy and prevents sticking to the hand.
Heat oil in a pan, it should not necessarily be deep frying but enough oil to cover about half of the potato ball. Put in the potato balls when oil is hot. Fry on one side and turn to fry on the other side. Fry till all the balls are done. Serve alone, or with ketchup, shito or any sauce of choice.
Want a baked version of yam balls, see this Baked sausage yam balls