Sweet Potato Balls - Southeast Asian Recipes (2024)

FAQs

What are sweet potato balls made of? ›

If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT'S IT! A Gluten-Free dessert that you need to try! What is this?

Because they're a little drier and starchier than other varieties, Japanese sweet potatoes have a distinct creaminess and a fluffier, lighter texture, a little more like a regular baking potato than a standard orange sweet potato. They also have a particularly sweet yet, subtle flavor compared to many other varieties.

Japanese sweet potatoes also come in two different varieties. In Korean, they are called “bam goguma” and “mul goguma.” These two types are the same Japanese sweet potato, but their appearance and texture are slightly different depending on their growing conditions.

The two most common white-fleshed sweet potatoes are Boniato, also called batata, or Cuban sweet potato, and the Japanese sweet potato, also called the satsuma-imo. The big difference between the two is the skin color: Japanese sweet potatoes have a pinkish brown skin and the outer skin of a boniato is light tan.

It is important that the potatoes DO NOT have extra moisture. Having extra moisture means more flour and cornstarch is needed or your potato balls will break apart while they are frying.

This root vegetable is extremely popular in South Korea and enjoyed in so many ways, including pre-packaged snacks, lattes, noodles, pizzas, stews, desserts, you name it! And in the winter time, it's such a treat to warm up with a steaming hot sweet potato from a street vendor.

Sweet Potatoes and Health

Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.

If you prioritize antioxidant and anti-inflammatory benefits, Japanese sweet potatoes are a better option as they contain high levels of anthocyanins. They also have a low glycemic index, making them ideal for people managing diabetes or blood sugar levels.

And although I'm certainly no dietician, Korean online sources all say pretty much the same thing about it being a decent part of one's diet in the first place, being such a common choice for those wanting to lose weight: When comparing potatoes (for example) with sweet potatoes of the same quantity, sweet potatoes are ...

Sweet potato varieties with orange or red skin and deep orange flesh, including Red Garnet (our favorite) and Jewel, cook up sweet and moist. Sweet potato varieties with tan or purple skin, such as Sweet Hannah, Japanese, and Purple, bake up dry and starchy, more like russet potatoes.

How do Koreans eat sweet potatoes? ›

The primary nutritional benefit, and the one for which Okinawan sweet potatoes are especially prized, is their high antioxidant levels. The antioxidant known as anthocyanin is the pigment which is responsible for the brilliant purple color of the flesh.

The bottom line. When eaten in moderation, sweet potatoes can be part of a healthy food plan when you're living with diabetes. Some types of sweet potatoes may even provide benefits to help you manage your condition. These include Japanese sweet potatoes and purple sweet potatoes.

There are five main types of sweet potato that are commonly consumed today—Garnet, Hannah, Japanese, Jewel, and Purple Stoke. While all are delicious, each variety has its own distinct flavor and texture that lends itself to a variety of cooking applications.

Sweet potato noodles are a type of glass (vermicelli) noodles made from sweet potato starch. They are gluten-free by nature. The noodles are usually sold in dried form and you'll need to boil them (or soak them) to rehydrate before using. Once rehydrated, they have a chewy and silky texture with a very mild taste.

Sweet potato (ipomoea batatas) is cultivated for its sweet-tasting tuberous roots. Tapioca is a starch extracted from the cassava root. It is used as a thickening agent in many foods. It can be made into flour it has a similar texture to cornstarch which is often times used in gluten-free breads.

Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it's flavorful amongst the whole potato.)