Sweet Potato Mochi is a delightful fusion of Japanese tradition and cozy fall flavors. Combining the chewy texture of mochi with the natural sweetness of roasted sweet potatoes, this treat is naturally gluten-free, subtly sweet, and wonderfully satisfying.
This Sweet Potato Mochi recipe is a fun and flavorful twist on a beloved classic. Whether you’re craving a soft snack or a unique dessert, these little chewy bites are sure to bring joy to your taste buds.
How to Make Sweet Potato Mochi?
A soft, chewy treat made with sweet rice flour and mashed sweet potatoes—easy to prepare and even easier to love.
Ingredients
Mochi Dough:
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1 cup mashed sweet potatoes (about 1 medium sweet potato)
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1 cup glutinous rice flour (mochiko)
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¼ cup sugar (adjust to taste)
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½ cup water (more as needed for consistency)
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1 tsp vanilla extract (optional)
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Cornstarch or potato starch (for dusting)
Optional Fillings:
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Sweet red bean paste (anko)
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Nut butter or chocolate chips
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Coconut flakes
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Preparing Instructions
1: Prepare the Sweet Potatoes
Peel, cube, and steam or microwave the sweet potato until soft (about 10–12 minutes). Mash until smooth and let cool slightly.
2: Make the Mochi Dough
In a bowl, combine mashed sweet potato, glutinous rice flour, sugar, and vanilla extract. Gradually add water and mix until a smooth, pliable dough forms. The texture should be soft but not sticky.
3: Shape the Mochi
Dust your hands and a surface with cornstarch. Divide the dough into small portions and flatten each into a disc. Add a small spoonful of filling in the center (if using) and pinch edges together to seal. Roll into a smooth ball.
4: Steam or Microwave
Option A – Steam: Place mochi on a parchment-lined steamer tray. Steam for 8–10 minutes until translucent and cooked through.
Option B – Microwave: Place shaped mochi in a microwave-safe dish. Cover with a damp paper towel and microwave for 1–2 minutes, checking for doneness.
5: Cool & Serve
Let mochi cool for a few minutes. Dust lightly with cornstarch to prevent sticking. Serve fresh at room temperature.
Servings
This recipe makes approximately 10–12 small mochi balls.
Presentation & Decoration
Garnish: Dust with kinako (roasted soybean flour) or drizzle with a touch of honey or sweetened condensed milk.
Plating: Serve on a small tray or dessert plate with fresh fruit slices or matcha tea for a beautiful pairing.
Best Time to Eat
Afternoon Snack: Perfect with tea or coffee.
Dessert Table: A standout on holiday or celebration spreads.
Gift Box: Packaged beautifully, these mochi make a thoughtful homemade gift.
Portion Guide
Individual: 2–3 pieces per serving
Group (4 servings): Full batch of 10–12 pieces
Storage & Shelf Life
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Mochi can be frozen and thawed at room temperature. Best when consumed fresh for optimal texture.
Reheating: Lightly steam or microwave (covered with a damp towel) to soften if needed.
Allergy Guide
Gluten-Free: Naturally gluten-free using mochiko (glutinous rice flour).
Dairy-Free: No dairy used in the basic recipe.
Nut-Free: Omit nut-based fillings if necessary.
We’d love to see your chewy creations! Tag us with your Sweet Potato Mochi masterpieces—your bite-sized comfort might be featured next!
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.