Nothing says comfort quite like a chewy, warm, and slightly sweet treat. Sweet chewy potato balls, also known as sweet potato mochi balls, are a unique, delightful fusion of sweet potatoes and glutinous rice, creating that perfect chewy texture we crave. With the flavors and richness of mashed sweet potatoes and a hint of Korean-inspired spice, these little bites are a treat to make and even more exciting to share.
In this article, I’ll take you through a step-by-step guide to making sweet chewy potato balls, complete with personal tips and tricks. Whether you’re new to working with mochi or just looking for a fresh twist on holiday classics, these are guaranteed to impress!
| Why Sweet Potato Mochi Balls?
If you’ve ever had the pleasure of trying traditional mochi, you know that chewy texture is like nothing else. Mochi can be made with a variety of fillings, but combining it with sweet potatoes creates an unusual yet delectable result. Sweet potatoes have a mild sweetness that pairs well with almost any spice or sauce, allowing for lots of creativity.
In my experience, these sweet chewy potato balls are also incredibly versatile. They can be a stand-out Thanksgiving dish, a delightful dessert, or even a snack you enjoy with a spicy twist, thanks to the addition of gochujang butter sauce. Imagine the delight of taking a bite into a warm, chewy ball with a hint of spice—it’s like an unexpected burst of flavor that you can’t stop eating.
| Ingredients You’ll Need
Before diving into the recipe, let’s review the ingredients. It may look like a lot, but each plays an important role in building flavor and texture.
For the Mochi Balls:
- 1 ½ pounds sweet potatoes: Use fresh, large sweet potatoes for the best flavor.
- 2 ½ cups corn starch: This helps achieve the chewy texture.
- 2 cups glutinous rice flour: Essential for mochi’s signature consistency.
- 1 tablespoon kosher salt: Balances the flavors.
For the Gochujang Butter Sauce:
- 2 tablespoons unsalted butter
- ⅔ cup mochi water (leftover water from boiling mochi balls): Adds depth to the sauce.
- ½ cup finely shredded parmesan cheese
- 2 tablespoons gochujang: For a spicy, umami kick.
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons brown sugar
- 2 teaspoons rice vinegar
For Garnishing:
- White sesame seeds
- Finely chopped scallions
Quick Note: If you’re not a fan of gochujang, you could substitute it with sriracha for a different spicy profile, or go with a garlic butter sauce for a more mellow flavor.
| Step-by-Step Recipe for Sweet Chewy Potato Balls
Step 1: Boil the Sweet Potatoes
- Boil the Sweet Potatoes
Start by boiling your sweet potatoes whole for about 25 minutes. I find that whole boiling keeps them moist and retains more flavor. Once they’re tender and a knife can easily slide through, remove them from the pot and let them cool. - Peel and Mash
Once the sweet potatoes are cool, peel off the skins. Place them in a large mixing bowl and use a fork or potato masher to make a smooth, lump-free mash. This texture is key for evenly shaped mochi balls!
Step 2: Prepare the Dough
- Mix the Dry Ingredients
In a separate bowl, mix together the corn starch, glutinous rice flour, and salt. Gradually incorporate this mixture into the mashed sweet potatoes. - Knead Until Smooth
Knead the dough thoroughly, using your hands. At first, it might feel a bit clumpy, but with a bit of persistence, it should come together into a smooth, Play-Doh-like dough. If it feels sticky, sprinkle in some extra rice flour until it reaches the right consistency.
Step 3: Roll into Balls
With your dough ready, it’s time to form it into small, bite-sized balls. For me, rolling the dough into grape-sized balls is ideal—they cook evenly and have a satisfying bite. This part is a bit time-consuming, but I find it therapeutic! You can always freeze extra dough balls for later use.
Step 4: Boil the Mochi Balls
Now, bring a pot of water to a rolling boil and drop in your mochi balls. After about 2 minutes, they’ll rise to the surface, indicating they’re done. Be sure to save ⅔ cup of the boiling water (it adds flavor and thickness to the sauce). Drain the rest and lightly drizzle the mochi balls with a bit of oil so they don’t stick together.
Step 5: Make the Gochujang Butter Sauce
- Melt the Butter
Heat a large skillet over medium heat and melt the butter. The smell of butter melting is one of those little kitchen joys! - Add Remaining Ingredients
Add in the mochi water, parmesan, gochujang, kosher salt, brown sugar, and rice vinegar. Stir continuously until all the ingredients are well combined. Let it simmer for about 4 minutes, allowing the sauce to thicken. You’ll know it’s ready when it clings to the back of a spoon.
Step 6: Toss and Serve
Add the cooked mochi balls to the skillet and stir until they’re well-coated in the sauce. I like to serve these mochi balls in small bowls, topped with sesame seeds and a sprinkle of chopped scallions for color and crunch.
| Personal Tips for Perfect Sweet Chewy Potato Balls
Having made these a few times, I’ve picked up some tips to make the process smoother:
- Chill Your Dough
If the dough feels too sticky, try chilling it for 10-15 minutes before rolling. This can make it easier to handle, especially if your kitchen is warm. - Try Different Flours
While glutinous rice flour is essential for the chew, you can experiment with tapioca flour if you want a slightly lighter texture. - Spice It Up
Feel free to adjust the gochujang level to your heat preference. I personally love a bit more spice, so I sometimes add an extra tablespoon for that fiery kick.
| Why This Recipe Stands Out
What I love about this dish is its uniqueness. Sweet potatoes are often seen in pies or casseroles, but here they take center stage in a savory, chewy format. Not only is it a conversation starter at the table, but it’s also a fantastic fusion of Japanese and Korean flavors that you won’t find in many other dishes.
FAQs for Perfecting Sweet Chewy Potato Balls
Q: Can I make these ahead of time?
A: Absolutely! You can make the dough ahead and store it in the fridge or freeze the rolled balls. When you’re ready to cook, simply thaw and proceed with boiling.
Q: What’s the best way to store leftovers?
A: Leftover mochi balls keep well in an airtight container in the fridge for up to three days. When reheating, I recommend a quick stir-fry to bring back some texture.
Q: Can I make these gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you’re using gluten-free gochujang and parmesan.
Final Thoughts
Sweet chewy potato balls are more than just a recipe—they’re a fun, hands-on way to experiment with flavors and textures. I think you’ll love making these, especially with friends or family. They’re bound to be a hit at any gathering, offering a new twist on familiar flavors with that unmistakable mochi chew we all love.
What are your favorite ways to use sweet potatoes in creative recipes? I’d love to hear your thoughts or any variations you come up with. Try this recipe and let me know how it goes in the comments below!