These quick and easy crumbed balls are stuffed full of sweet potato, salami, cheese and pizza sauce.

Sweet Potato Pizza Balls

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Prep Time 25 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Worldwide
Servings 15 balls


  • 500 g sweet potato peeled, cut into 3cm pieces
  • 35 g salami sliced, finely chopped
  • 25 g cheddar finely grated
  • 2 tbsp pizza sauce
  • 50 g plain flour
  • 2 eggs lightly whisked
  • 1 cup panko breadcrumbs
  • vegetable oil to shallow-fry
  • basil pesto to serve


  • Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10-12 minutes or until tender enough to mash. (Alternatively, place in a microwave-safe bowl, cover with 2 layers of plastic wrap and microwave on High for 10 minutes or until tender. Drain if necessary.) Transfer to a heatproof bowl. Set aside to cool slightly.
  • Use a potato masher to mash the sweet potato until smooth. Stir in the salami, cheddar and pizza sauce until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
  • Place the flour, egg and breadcrumbs in separate shallow bowls. Roll the balls in flour, dip in egg and then roll in breadcrumbs to coat. Return to the prepared tray.
  • Add enough oil to a large frying pan to reach a depth of about 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Serve with pesto, if you like.


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