Sweet Potato Balls

Choose sweet potatoes with pale yellow flesh for the best texture — avoid orange or purple-fleshed varieties.

Boil the sweet potatoes in a pot of boiling water for about 15 minutes, until cooked through and fork-tender.

Drain, then peel off and discard the skins.

Mash the peeled sweet potatoes until smooth.

Combine the mashed sweet potato with the flour, sugar, and water; mix until it forms a smooth dough that isn't sticky to the touch.

Divide the dough into small, equal portions and roll each into a ball.

Coat each ball evenly in the white sesame seeds.

Heat 2-3 inches (5-7cm) of oil in a shallow pot until hot.

Deep fry the sweet potato balls in the hot oil until golden brown, turning as needed for even color.

Remove with a slotted spoon and drain well on paper towels.

Dust with powdered sugar before serving.

For a lighter version, these can be air-fried instead of deep-fried — follow the same shaping and coating steps, then air fry until golden brown.