Learn how to make crispy and chewy Thai sweet potato balls! This easy snack features golden, airy bites with a deliciously chewy center. Perfect as an appetizer, dessert, or street food treat!
What Are Thai Sweet Potato Balls?
Thai sweet potato balls, also known as kanom kai nok krata, are a popular street food snack in Thailand, loved for their crispy exterior and chewy, airy center. These bite-sized treats are made from steamed sweet potatoes, tapioca flour, and sugar, giving them a naturally sweet flavor and a delightfully chewy texture. Crispy on the outside but airy and chewy on the inside, these golden-fried balls are a must-try snack for fans of Thai desserts or crispy treats.
Unlike traditional fried dough balls, this gluten-free recipe uses tapioca flour, which creates a signature chewy texture similar to mochi. The addition of baking powder makes them puff up slightly, while cornstarch adds just the right amount of crispness. Whether you enjoy them as an appetizer, snack, or dessert, these sweet potato balls are guaranteed to be a hit!
I first had these sweet potato balls from a street food stall in Chiang Mai, Thailand and was blown away. Since then I’ve recreated them many times and I can confirm first hand that these are in fact a certified crowd-pleaser!
Tips for the Best Sweet Potato Balls
✔ Use a potato ricer for a smooth, lump-free dough.
✔ Keep the oil temperature steady to ensure even cooking and prevent excessive oil absorption.
✔ Press down gently while frying to create a lighter, airier texture inside.
✔ Make ahead & reheat – Store leftovers in an airtight container and reheat in an air fryer for a fresh-out-of-the-fryer crunch!
Why You’ll Love This Recipe
✅ Naturally gluten-free & dairy-free
✅ Crispy outside, soft & chewy inside
✅ Made with simple pantry ingredients
✅ Perfect as an appetizer, snack, or dessert
Crispy and Chewy Thai Sweet Potato Balls Recipe
30-35
Sweet Potato Balls30
minutes5
minutesIngredients
- Sweet Potato Balls
500 g 500 sweet potato, cut into chunks
150 g 150 sugar
250 g 250 tapioca flour
30 g 30 cornstarch
1 tsp 1 baking powder
1/2 tsp 1/2 salt
- Other
Neutral oil, for frying (I used canola oil)
Directions
- Steam and Mash the Sweet Potatoes
- Steam the sweet potato chunks for 15-20 minutes until soft.
- Mash the sweet potatoes using a ricer or fork, then mix with salt, sugar, baking powder, tapioca flour, and cornstarch.
- Knead the Dough & Shape into Balls
- Use a spatula or your hands to knead until a smooth dough forms (about 5-8 minutes).
- Roll the dough into ¾-inch balls (~25g each).
- Fry to Perfection
- Heat neutral oil to 350°F (175°C) and fry until golden brown (about 3 minutes).
- For an extra fluffy texture, press down on the balls with a spatula once they float.
- Serve Fresh or Reheat
- Best served fresh, but can be reheated in an air fryer for a crispy texture.
