Purple Sweet Potato Cheese Balls for School Lunchboxes
🧂 Ingredients
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- 500 grams Purple sweet potato
- 100 grams, cut into small cubes Cheddar cheese
- 3 tbsp Cornstarch
- 2 tbsp Granulated sugar
- 2 tbsp Full-cream powdered milk
- 1/4 tsp Salt
- 1 , lightly beaten Egg
- 3 tbsp, for coating All-purpose flour
- 150 grams Breadcrumbs
- 500 ml, for frying Cooking oil
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👩🍳 Instructions
- 1 Peel the purple sweet potato, cut into pieces, then steam for 20-25 minutes until tender when pierced with a fork.
- 2 While still hot, mash the sweet potato with a fork or masher until completely smooth with no lumps.
- 3 Mix the mashed sweet potato with the cornstarch, sugar, powdered milk, and salt. Stir well until the mixture can be shaped and no longer sticks to your hands.
- 4 Take 1-2 tbsp of the sweet potato mixture, flatten it in your palm, place one piece of cheese in the center, then roll it into a ball, sealing it tightly so the cheese doesn't leak out during frying.
- 5 Repeat until all the mixture is used, aiming for about 12-15 medium-sized balls.
- 6 Roll each sweet potato ball lightly in the flour, dip into the beaten egg, then roll in the breadcrumbs until evenly coated. Refrigerate for 15 minutes to help the coating stick firmly.
- 7 Heat oil over medium heat and fry the sweet potato balls until golden and crispy, about 3-4 minutes, turning occasionally.
- 8 Remove and drain on paper towels to reduce excess oil, and let cool slightly before packing into the lunchbox.
💡 Tips
• Make sure to mash the sweet potato while it's still hot so it stays soft and easy to shape.
• Refrigerate the breadcrumb-coated sweet potato balls before frying so the coating doesn't fall off easily.
• For a healthier version, the sweet potato balls can be baked in the oven at 375°F (190°C) for 20 minutes with a light brushing of oil, flipping halfway through cooking.
• Can be prepped the night before up to the breadcrumb-coating step, then refrigerated and fried in the morning so they stay crispy on the way to school.
📊 Nutrition Facts / serving
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