Chewy on the inside, slightly crispy on the outside and coated in a daigaku-imo style sauce. This candied Japanese sweet potato pan fried mochi is the perfect quick and easy healthy snack!
If you recreate this Japanese Sweet Potato Yaki Mochi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Print
Sweet Potato Mochi
Description
Japanese sweet potato mochi coated in a sweet and salty syrup. Crispy on the outside and chewy on the inside!
Ingredients
- 1 medium Japanese sweet potato (about 275g raw with skin // about 195 cooked without skin )
- 3 tbsp potato starch (33g)
- 3–5 tbsp non dairy milk (depending on sweet potto moisture)
- 2–4 tsp sugar, optional
- 1 tbsp oil or vegan butter (for frying)
Sauce:
- 1 tbsp Mirin (17g)
- 1 1/2 tbsp sugar (22g)
- 2 tsp soy sauce (10ml)
- 1 tsp black sesame (5g)
Instructions
- Peel and chop the potatoes. If time allows, soak the potatoes in water for 10 minutes to remove excess starch.
- Mash the potatoes until crumbly. Add in the potato starch, non dairy milk (starting with lesser amount) and sugar. Mix and mash until a mostly smooth paste forms. The consistency should be moist but not too wet nor dry. It should hold together and not crumble when rolling– you should be able to easily hold some in your hands without it sticking to your hands. Adjust the amount of milk as needed as some potatoes tend to be more moist or dry.
- Divide the paste into 6 portions. Roll into a ball and flatten with the palm of your hands, about 1 cm in thickness. Heat a pan over medium heat with a little oil or vegan butter. Place the sweet potato rounds onto the pan and fry until golden brown on both sides (about 3-4 minutes per side). Remove the potatoes and place it onto a plate. Add sauce ingredients to the pan over medium heat and stir together. Once thickened, add the potato mochi back into the pan and coat it in the sauce. Remove from heat, serve and enjoy!
Notes
- Helpful Equipment: spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
I want to try and make this but am confused about the first step. Should you have the potatoes cooked already? Do we follow your baked sweet potato recipe instructions? As for soaking, is that before baking/cooking the potatoes? I appreciate the clarification. Thanks!
Hi Co!
Potatoes should be cooked already! It can be cooked anyway– keep in mind that microwaving will dry it out more or boiling/steaming will have more moisture. So if it’s more dry add more non dairy milk! 🙂
Simple and easy & definitely nyummy !
The perfect combo of sweet and salty, plus the chewiness was as satisfying as could be 🤤🍡. Overall, great recipe for a quick, tasty, and fun snack and will definitely be making it again in the future~! 🙌
I’m always down to try new recipes and this one caught my eye. It’s super simple to make and the perfect amount of savory and sweet! 😍
Totally delicious! Such a great dish and the low effort just makes it even better!!
I am high key super into all of Lisa’s recipes! I am not vegan but would like to integrate vegan meals more often in my diet and her recipes make it so accessible and easy to do. I loved how easy it was to make these sweet potato yaki mochi and the end result is a decadent treat (which in reality isn’t so bad for you because a lot of sweetness comes naturally from the sweet potatoes!) The combination of sweet, salty, and savory make for such a great snack or dessert! I will now be buying Japanese sweet potatoes in bulk just to make these.
I tried it for the first time and it was super delicious💕 I’m into it!! Thanks for sharing your recipe!
I tried this recipe for the 3rd time now and I LOVE it! thank you so much for adding the needed amount of the ingredients in grams too!!!!!!!! 😍💗
So easy! It was a bit hard to make perfect mochi texture but mine came out really good! I might try other sweet veggies like butternut squash:) thank you for the recipe!
couldn’t stop thinking about the recipe for days after seeing it on my IG home screen and loved the sweet-salty combo!! ate 2 and wanted to leave half for the next day but.. the rest didnt survive for more than 15 mins D: thanku lisa for the recipe!