Sweet potato puffs

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!

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