Thai Sweet Potato Balls

Instructions

1. Cook the sweet potatoes
   Steam or boil the sweet potato chunks until very tender, about 15 minutes. Drain well and transfer to a large mixing bowl. Allow to cool for 5 minutes.
2. Prepare the mixture
   Mash the sweet potatoes until smooth. Add the coconut flour, rice flour, red curry paste, lemongrass, minced kaffir lime leaves, cilantro, fish sauce, and lime zest. Mix thoroughly until all ingredients are well incorporated.
3. Form the balls
   With slightly damp hands, take about 1 tablespoon of the mixture and roll into a ball approximately 1-inch in diameter. Place on a parchment-lined tray. Repeat with the remaining mixture. You should have about 20-24 balls. Refrigerate for 10 minutes to firm up.
4. Heat the oil
   In a deep pot or wok, heat about 2 inches of vegetable oil to 350°F (175°C). Test the oil by dropping a small piece of the mixture in – it should bubble immediately and rise to the surface.
5. Fry the sweet potato balls
   Working in batches of 6-8 balls at a time, carefully add the sweet potato balls to the hot oil. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
6. Prepare the dipping sauce
   While the sweet potato balls are frying, prepare the dipping sauce by combining the sweet chili sauce and lime juice in a small bowl. Stir well and sprinkle with chopped peanuts.
7. Serve
   Arrange the hot sweet potato balls on a serving plate. Garnish with additional chopped cilantro. Serve immediately with the dipping sauce on the side.