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Sweet Potato Balls

These vibrant Khanom Mantip, or sweet potato balls, blend the flavors of orange and purple sweet potatoes with a delightful crunch from corn, resulting in a comforting treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 balls
Course: Dessert, Snack
Cuisine: Southeast Asian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ear corn Fresh corn adds both texture and sweetness; if out of season, consider frozen corn as a substitute.
  • 1.5 cups coconut milk Use full-fat coconut milk for a rich flavor. Light alternatives work too, but may lack creaminess.
  • 2.7 ounces sugar Granulated or brown sugar will work beautifully; brown sugar will give a richer flavor.
  • 1 teaspoon salt A pinch enhances all flavors and balances sweetness.
  • 10.6 ounces orange sweet potatoes Ensure they are firm and vibrant. They provide a beautiful color and sweetness.
  • 10.6 ounces purple sweet potatoes Look for those that are vibrant; they are packed with antioxidants and nutrients.

Method
 

Preparation
  1. Fill a large pot with water and bring it to a boil. Add the corn and boil for 5 minutes. Once done, set it aside to cool slightly.
  2. In a small saucepan, set on low heat, add the coconut milk, sugar, salt, and a pinch of baking powder. Stir until everything is dissolved and combined. There’s no need to boil this mixture—just let the warmth work its magic!
  3. Fill half a large pot with water and bring it to a hard boil. Place a steaming basket on top, and add all the sweet potatoes. Cover and steam for about 30 minutes, until tender and easily mashed.
  4. Once the corn is cool, cut the kernels off the cob and set aside.
  5. Using a mortar and pestle, roughly pound each color of sweet potato separately. Transfer them into two large bowls, keeping the texture chunky for that delightful bite.
  6. Divide the corn and half of the coconut syrup into each sweet potato bowl. Mix gently with a spoon to incorporate the flavors but retain some texture.
  7. Using your hand, take about 1.5 tablespoons of each sweet potato mixture and roll into a small ball. Repeat until all mixture is shaped.
  8. Preheat your oven to 302°F (150°C). Bake the sweet potato balls for about 20 minutes, flipping them halfway through for even baking. Watch for a light golden hue—your cue they’re ready!

Notes

Don’t overcrowd the baking tray; give the balls plenty of space to bake evenly. These sweet potato balls evoke cherished memories and create new ones, especially when shared with family or friends over a cup of tea.