Sweet Potato Dumpling

Sweet Potato Dumpling

From   Tea Time

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Puerto Rican

Sweet potatoes and roasted corn make flavourful companions in these delicious dumplings


  • Large sweet potatoes 2
  • Corn on the cob 1
  • Medium onion 1
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Cashewnuts 4 to 5
  • Dried oregano 1 tsp
  • Dried parsley 1 tsp
  • Red chilli flakes 1½ tsps
  • Cinnamon powder 1 pinch
  • Lemon juice 1 tbsp
  • Salt to taste
  • Breadcrumbs 1 tbsp
  • Roasted chana powder 4 tsps
  • Oil to deep fry


  • Keep the sweet potatoes on a baking tray, keep it in a preheated oven and cook at 180º C till done.
  • Roast the corn on the cob on direct flame, rotating to ensure even cooking all around.
  • Peel the sweet potatoes, put them in a mixing bowl and mash them with a masher.
  • Finely chop the onion.
  • Remove the corn cob from the flame and separate the roasted corn kernels with a knife. Add them to the mashed sweet potatoes.
  • Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add onion and saute till light brown.
  • Finely chop cashewnuts and add to the sweet potatoes in the bowl. Add the sautéed onion.
  • Add oregano, parsley, red chilli flakes, cinnamon powder, lemon juice and salt mix everything well.
  • Heat sufficient oil in a kadai.
  • Add breadcrumbs and roasted chana powder and mix well. Divide the mixture into equal lemon sized portions and shape them into balls.
  • Slide the sweet potato balls, a few at a time, into hot oil and deep-fry till golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve hot with a bowl of sauce of your choice.