sweetpotato balls with apple sauce dip – North Carolina Sweet Potatoes

sweetpotato balls with apple sauce dip

24 pieces

Ingredients for approximately 24 balls:
500 g peeled sweetpotatoes from North Carolina
100 g flour
1 level teaspoon salt
½ TL Cinnamon
Lemon abrasion from one 1 organic lemon
breadcrumbs and/or semolina
Frying fat or oil for the pan
Ingredients for the apple sauce:
1 kg sour, slightly floury apples (e.g. Boskoop or Elstar)
125 ml water
Juice from ½ Lemon
1 sachet vanilla, sugar or some cinnamon
Some maple syrup to taste


  1. Peel and wash the sweetpotato, cut it into small pieces and cook it with water until it disintegrates.
  2. Drain the water. Mash finely with a masher and let cool a little.
  3. Fold in the flour and cinnamon and let the dough rise a little. Add salt and lemon abrasion to the dough. Wet hands and form small balls (approx. 5 cm) and roll in the breadcrumbs.
  4. Fry both sides in fat until they are golden brown and crispy.
  5. Serve with apple sauce.

Directions apple sauce:

  1. Wash, peel, quarter and core the apples.
  2. Cook in a large pot with water and lemon juice until soft.
  3. As soon as the apples fall apart, use a blender or a masher to make them into a puree.
  4. Season with vanilla sugar, cinnamon and maple syrup.

Preparation time: 40 minutes.

379 kcal
6,1 g
11,3 g
65,1 g