Sweet Potato Mochi You Can’t Get Rid Of!

Make delicious sweet potato mochi with a chewy texture and sweet potato filling. Follow this easy gluten-free recipe for a perfect dessert!

Hey, beautiful people! It’s Catherine here. Let me start by saying… if you’re into chewy, comforting desserts (and who isn’t?), you’re going to want to try making this sweet potato mochi.

It’s one of my favorite mochi recipes to make when I’m craving something that hits all the right notes—sweet, savory, and chewy all in one. Trust me, once you try it, you’ll want to make it again and again.

And don’t just take my word for it—this recipe is the kind of treat that gets everyone talking. Let’s not waste time anymore and dive straight into your kitchen!

What is Sweet Potato Mochi?

So, what exactly is sweet potato mochi? If you’ve never had it, you’re in for a treat. Mochi itself is this delicious Japanese treat made from glutinous rice flour (called mochiko), and it has this irresistibly chewy texture.

But what makes this version so special is the addition of sweet potato—that’s what gives it this extra layer of flavor and silkiness.

I’ve always loved traditional mochi, but adding sweet potatoes takes it to a whole new level. It’s soft, chewy, and comforting, and it’s naturally gluten-free too, so it works for those who are cutting out gluten or just looking for a lighter dessert.

The Best Sweet Potatoes for Mochi

Now, I know what you’re probably thinking—there are so many types of sweet potatoes out there, right? So, which one’s the best for mochi? Well, I personally recommend using Japanese sweet potatoes.

They have this smooth, creamy texture and a subtle sweetness that’s just perfect for mochi. The skin is purple, and the flesh is white, so when you mash them, you get this beautiful consistency that’s both sweet and soft.

That being said, don’t feel restricted to just one variety. If you have access to Okinawan sweet potatoes or the classic orange ones, those work just as well! Each type will give the mochi a different vibe, and experimenting with them is part of the fun.

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What You’ll Need to Make Sweet Potato Mochi

I’m all about keeping things simple, so here’s what you’ll need to make this sweet potato mochi:

Mochi

• 200g Glutinous rice flour: 1 ½ cup
• 65g Granulated sugar: ⅓ cup
• 40g Corn starch: ⅓ cup
• 360ml Whole milk: 1 ½ cup
• 1 ½ tbsp Vegetable oil

Sweet Potato Filling

• 4 Medium white-fleshed sweet potatoes: Roasted
• 65g Granulated sugar, or to taste: 1/3 cup
• 350g Thickened cream: 1 ½ cup
• 40g Granulated sugar: 3 tbsp

Assembly

• Sweet potato flour: For dusting

How to Make Sweet Potato Mochi – Step-by-Step

I promise this recipe is a lot easier than you think. Here’s how to make these dreamy little sweet potato mochi balls:

Prepare the Sweet Potatoes

1. Start by roasting or boiling your sweet potatoes. I love roasting them at 425°F for about an hour—trust me, the flavor is worth the extra time. You’ll notice that roasting gives them this caramelized sweetness that you just can’t beat.
2. Once they’re soft and golden, peel the skins off (they should come off easily) and mash the sweet potatoes until smooth. Set them aside and let them cool off a bit before moving to the next step.

Make the Mochi Dough

3. In a medium-sized microwave-safe bowl, combine the glutinous rice flour, sugar, and cornstarch, and whisk to combine. Add the milk and food coloring (if you want a pop of color!), and whisk until smooth.
4. Now, cover the mochi mixture with cling wrap and microwave for 2 minutes on high. After that, uncover and give it a good stir. Re-cover and microwave for another 2 minutes—by now, your mochi dough should be semi-translucent.

5. If it’s still a bit liquidy or milky, no worries! Just re-cover it and microwave at 1-minute intervals until it’s fully cooked through. Once it’s done, let it cool enough to handle.
6. Add the vegetable oil and, using gloved or oiled hands, knead the dough until it’s smooth and soft. It’ll be a bit sticky at first, but that’s totally normal.

Shape the Mochi

7. Prepare a baking tray lined with baking paper. Divide the mochi dough into 8 equal portions and place them on the baking sheet. Now it’s time to get your hands a little messy!
8. Take each portion and flatten it in your palms. The idea is to make a nice little round shape that will later enclose the sweet potato filling.

Make the Sweet Potato Filling

9. Now, let’s work on the filling! Peel the roasted sweet potatoes and place them in a food processor. Add the granulated sugar and blitz until smooth. You want the filling to be creamy and easy to shape.
10. Remove the mixture from the food processor and roll it into 8 equal-sized balls.

Assemble the Mochi

11. Time to assemble! Put some sweet potato flour in a shallow bowl. Take a ball of the flattened mochi and place a ball of the sweet potato filling in the center. Gently pull the sides of the mochi over the sweet potato filling and pinch to seal it.
12. Roll the assembled mochi in the sweet potato flour to prevent sticking and give it a nice finish. Repeat until all the mochi dough and sweet potato filling are used up.

Sweet Potato Mochi Variations

I love how customizable sweet potato mochi is, so here are a few variations to keep things exciting:

Classic Sweet Potato Mochi

Serve as-is, with a light dusting of powdered sugar or shredded coconut.

Savory Twist

Toss them in soy sauce or gochujang for a spicy, savory kick.

Tropical Vibes

Drizzle with coconut milk or top with mango for a fruity twist.

Dessert Style

A drizzle of honey or maple syrup for that sweet finish.

Serving and Storing Tips

You can serve sweet potato mochi as a dessert, snack, or even a side dish. It’s the perfect addition to any holiday spread, or honestly, it makes a great mid-afternoon snack when you’re craving something comforting.

If you’ve got leftovers (though, let’s be real, I usually eat them all right away!), store them in an airtight container in the fridge for up to 3 days. They also freeze really well, so you can make a batch and have them ready to go whenever you need them.

Final Thoughts

So, what do you think? I absolutely love making these sweet potato mochi balls, and I know you will too. The chewy, creamy texture combined with that sweet, savory flavor is just out of this world. It’s definitely a recipe worth sharing, so let me know if you try it out!

If you post it on social, don’t forget to tag me—I always love seeing your creations. You guys are the best, and I can’t wait to hear what you think about this recipe. Happy cooking, and I’ll see you next time!

Sweet Potato Mochi

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Make delicious sweet potato mochi with a chewy texture and sweet potato filling. Follow this easy gluten-free recipe for a perfect dessert!

• Author: Catherine Zhang
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian

Ingredients

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Mochi

• 200g Glutinous rice flour (1 1/2 cup)
• 65g Granulated sugar (1/3 cup)
• 40g Corn starch (1/3 cup)
• 360ml Whole milk (1 1/2 cup)
• 1 1/2 tbsp Vegetable oil

Sweet Potato Filling

• 4 Medium white-fleshed sweet potatoes, roasted
• 65g Granulated sugar, or to taste (1/3 cup)
• 350g Thickened cream (1 1/2 cup)
• 40g Granulated sugar (3 tbsp)

Assembly

• Sweet potato flour, for dusting

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Instructions

Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet

Sweet Potato Filling

1. Peel the roasted sweet potatoes and place it in a food processor
2. Add sugar and blitz until smooth
3. Remove from the food processor and roll into 8 balls

Assembly

1. Put the sweet potato powder in a shallow bowl
2. Flatten a ball of mochi in your palms
3. Add a ball of sweet potato flour in the center and pull the sides of the mochi over it to enclose the ganache, pinch to close
4. Roll the assembled mochi in the sweet potato powder
5. Repeat until all the mochi and filling have been used

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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