Steps

1. Peel and finely chop 200g of sweet potato into 2cm cubes.
   🕒 00:54
2. Place the chopped sweet potato in a heatproof container, cover with plastic wrap, and microwave for 6 minutes at 600W.
   🕒 01:03
3. Mash the microwaved sweet potato with a fork or masher until no lumps remain.
   🕒 01:12
4. Pass the mashed sweet potato through a sieve. (Key Tip: Sieving improves texture and ensures a smooth, round shape.)
   🕒 01:20
5. In a bowl, combine 40g of Shiratamako and 50g of water, mixing until no lumps of Shiratamako are visible. (Key Tip: Eliminating Shiratamako lumps results in a better final texture.)
   🕒 01:34
6. Add the sieved sweet potato to the bowl and mix well.
   🕒 01:49
7. Once the mixture starts to become crumbly, gather it together with your hands. (Key Tip: If the dough is too dry due to the sweet potato's moisture content, add a small amount of water gradually until it holds together well without being sticky.)
   🕒 02:00
8. Add 15g of sugar and mix into the dough.
   🕒 02:22
9. Once the dough has come together, knead it in the bowl until smooth.
   🕒 02:34
10. Divide the smooth dough into 16 portions and roll each portion into a ball.
    🕒 02:44
11. Cut 4 sausages into 4 equal pieces each.
    🕒 03:05
12. Press each sweet potato ball firmly to flatten it into a disc.
    🕒 03:12
13. Place a piece of sausage in the center of the flattened dough and wrap the dough around it.
    🕒 03:17
14. Pinch the edges of the dough together to seal, then roll it in your hands to form a smooth, round ball. (Key Tip: To prevent bursting during cooking, ensure the dough is well-sealed and not dry or cracked. If the dough cracks while flattening, add a little water to adjust the moisture.)
    🕒 03:27
15. Heat oil in a frying pan or pot over medium heat. (Key Tip: The oil is ready when slow bubbles form around the dough when you add it.)
    🕒 04:05
16. Carefully place the shaped sweet potato sausage balls into the hot oil. Cook, turning occasionally, until golden brown and cooked through. (Key Tip: To prevent burning and bursting, cook slowly over medium-low heat.)
    🕒 04:18
17. Once the outside is golden brown and firm, remove the balls from the oil and drain any excess.
    🕒 05:01
18. Transfer to a serving plate.
    🕒 05:07