Sweet potatoes are one of the indispensable flavors of autumn. Baking them concentrates their sweetness, turning them into a delightful snack, especially on a cold autumn day.

Now imagine adding the fun chewy texture of mochi to the taste of sweet potatoes. Wouldn't that be a delicious combination?

On the YouTube channel 食の贅沢 homemade luxury (shoku no zeitaku), you'll find just such a recipe for いももち imo-mochi sweet potato mochi balls* which are both soft and chewy and fluffy.

* In Japan, "mochi" can be used to describe foods with a "mochi-like" (soft and chewy) texture, even if they don't contain mochiko glutinous rice.

Sweet Potato "Imo Mochi" Ingredients

  • 1. 1 medium sweet potato (about 400g)
  • 2. 1/4 teaspoon salt
  • 3. 2 teaspoons sugar
  • 4. 3 tablespoons potato starch (best for the mochi-like chewy texture)
  • 5. 1 tablespoon each soy sauce and mirin
  • 6. 2 tablespoons sugar
  • 7. Salad oil to taste
  • 8. 1 tablespoon milk, as required (see below)

How to make

  • A. Peel sweet potatoes and cut into half-circle slices. Put in a heatproof container, pour in water and microwave at 600 W for 4 minutes. Turn over and microwave for an additional 4 minutes.
  • B. Drain and mash, add 2.,3., and 4. and mix. Shape into balls.
  • C. Brown imo-mochi on both sides in an oiled frying pan.
  • D. Take out the imo-mochi once, add 5. and 6. to the pan and heat over low heat. When thickened, return the imo-mochi to the pan, coat well.
  • E. Serve!

Imo-mochi is usually made with potatoes, but you can enjoy a different taste by using sweet potatoes!

According to the contributor, if you feel that the sweet potatoes aren't moist enough after heating them in the microwave, just add about a tablespoon of milk.

You can also heat the sweet potatoes thoroughly in a frying pan over medium-low heat to eliminate the powdery mouthfeel you can sometimes get with sweet potatoes.

If you have sweet potatoes, you can easily make this dish with ingredients you have at home, so why not give it a try?

By - grape Japan editorial staff.