These also didn’t get made for Thanksgiving, but previous batches have been delicious!
- 1 1/2 lb sweet potatoes
- 1/2 cup rice flour
- Cornstarch, other refined starch, or flour
Boil or steam sweet potatoes. Mash well. Add rice flour. Form mixture into balls (~4 cm in diameter). Coat in cornstarch and deep fry until browned.
- I like putting the sweet potato through a mesh strainer to remove large skin pieces and fibrous sections.
- You may be able to use refined starches in place of the rice flour, though the rice flour gives a particularly nice bounce/chew, mochi-like.
- These are good as dessert or as a savory side dish!