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Oven Baked Sweet Potato Balls
Some readers ask me if I have a recipe for oven baked sweet potato balls after stumbling upon my sweet potato balls recipe. Well, I have been busy experimenting various recipes, and I have finally come up with this simplest way to prepare oven baked sweet potato balls that has crispy crunch, and yet soft and tender sweet potato texture, and all with only 3 ingredients too: sweet potato, cheddar cheese, and panko.
First, steam some sweet potato (I use 250 gram after peeled) just until it is soft enough to be mashed (about 10 minutes usually). Then, mix mashed steamed potato with 75 gram grated cheddar cheese, this should turn into a workable not too sticky dough that you can roll into balls (mine is 1 tablespoon each per ball). Now, we just need to roll each ball into panko to coat, and bake in preheated oven of 200 Celsius (400 Fahrenheit) for about 15-20 minutes until cooked and golden brown and crispy.
For a more added kick, here is my tip. I fry 1 cup of panko (Japanese breadcrumbs) before hand with 2 tablespoon of olive oil until golden brown. Since sweet potatoes are already sweet by nature, and cheddar has only a bit of saltiness, it is always a good idea to season your panko so the sweet potato balls will be really delicious. I do this once the panko is out from frying pan, I add a bit of salt, a bit of pepper, and a bit (2 tablespoons) of grated parmesan, just adjust this to suit your taste. If you don’t have parmesan, you can also use asiago or romano. Even if you don’t have parmesan/asiago/romano, remember to season panko with salt and pepper at the very least.
Oven Baked Sweet Potato Balls
- 250 gram peeled sweet potato
- 75 gram grated cheddar cheese
- Seasoned panko
- 1 cup panko
- 2 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 tablespoon grated parmesan (asiago/romano is okay too)
- Seasoned panko
- Fry panko with olive oil in a frying pan until golden brown. Transfer to a mixing bowl.
- Season fry panko wtih salt, pepper, and parmesan. Set aside.
- Oven baked sweet potato balls
- Steam sweet potato until soft enough to be mashed. Mashed the sweet potato.
- Preheat oven to 200 Celsius (400 Fahrenheit). Line a baking tray with parchment paper.
- Mix mashed sweet potato with grated cheddar cheese into a pliable dough. Shape into 1 tablespoon balls (I got about 18 balls). Roll each ball into the panko to coat, and place on the lined baking tray.
- Bake in preheated oven for about 20 minutes, or until golden brown and crispy. Note that it won't look that much difference pre-baked and post-baked, but the main thing is to get the crust to be crispy since basically, everything is kinda cooked anyway even prior to sticking the balls in the oven.
Mary // Chattavore.com says:
This look fabulous. Oven-frying things is my specialty, so this recipe looks right up my alley!
Amanda | Chew Town says:
Anything that is served up in fried or baked ball format has my vote! Baked is better because it means I can eat more of them - love the sound of these oven baked sweet potato balls!
Charla @ That Girl Cooks Healthy says:
Just looked at the ingredients list and I'm fascinated, first time I've heard of sweet potato balls. Very unique!
Brian Jones says:
Oh my they sound tasty, love this idea and have to give it a go.
Michelle | The Last Food Blog says:
These look really tasty, I've never heard of sweet potato balls, will definitely have to try this!
Glads Williams says:
Love the potato balls but wanted to find out if the balls could be made overnight and then dipped in pank and baked the next morning.
Yes, definitely. :)
Margie Benitez says:
These were delicious! Made without cheddar cheese. Thank you!!
I am making these right now to bring as an appetizer for Thanksgiving dinner. It's a little difficult to shape the balls because it's not super firm texture but I think they're going to be delicious. I added a little bit of very slightly sliced jalapeno just to give it a little kick. Hopefully everybody will love them - thank you for the recipe and thank you for a sweet potato recipe that isn't a dessert! And I'm giving you a five even though we haven't eaten them yet because I'm confident that they're going to be delicious
Vivian Loya says:
Did you out fresh jalapeño or vinegar-Ed jalapeño ?
Hi Vivian, I haven't tried adding jalapeno myself, but I think either version is doable. If you are using vinegared/pickled jalapeno, be sure to drain and pat so the potato balls don't get too wet. :)
Hello Anita, thank you for the recipe! Since this is not a dessert, do you have suggestions of what this dish is served with? Thanks so much!
Hi Pink, I usually just treat the sweet potato balls as my tea time snack, so usually with a hot tea or hot coffee. If you are hosting a party, these can be served together as part of your appetizers, like your cheese board, dips, and your choice of aperitifs.
Hello! Found your recipe via Google :) When I mixed the sweet potato with the cheese it was very soft and only just formed a ball. Is the mixture meant to be drier?
Hi eM, yes the mixture will be quite soft, but it should still hold together its shape.
How many does this make? Can you use Monterey cheese instead?
I usually get around 18 balls. I haven't tried using Monterey Jack cheese, but I don't think it is a good substitute flavor wise. If you really must use Monterey Jack, the aged variety may work, though I don't think the sweet potato balls will be as flavorful as the ones using Parmesan cheese.
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