This Purple Sweet Potato Paste is sweet, creamy, and a versatile filling recipe you can use for your mochi, mooncakes, steamed buns and more. Made with purple sweet potatoes, also called the Japanese Purple Sweet Potato or Okinawan Sweet Potato, this filling recipe is not only pretty on the eyes, but they’re also healthy, too.
Ingredients Used to Make Purple Sweet Potato Filling
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Mashed Purple Sweet Potato – this recipe uses mashed purple sweet potato which are a kind of Asian sweet potatoes that have a thicker, heavier flesh than orange sweet potatoes when baked. The dense texture is almost like a baked russet potato. Purple sweet potato (also called Japanese Purple Sweet Potato or Okinawan Sweet Potato) can be found in most Asian grocery stores. To cook quickly, microwave safe silicone bag or in plastic wrap, then microwaving them on high for 6-7 minutes (or more depending on the size of the potato). Afterward, I let cool somewhat and mash it with a fork.
- Water - purple sweet potato has lower water content than other varieties of sweet potato, and they have a powdery, dry texture when cooked. Adding water helps to make the sweet potato paste creamier and less crumbly.
- Honey - to sweeten the black sesame paste filling
- Coconut Oil - adding coconut oil to sweet potato helps to improve its mouthfeel and flavor, but it's not a required ingredient, so you can leave it out completely or substitute with other neutral oils. You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut. You can also use plant-based, dairy-free butter or regular butter instead.
Step by Step Guide
Purple Sweet Potato Paste for Mochi, Mooncakes and Steamed Buns
STEP 1
Wash sweet potatoes and place them in a microwave-safe bowl
STEP 2
Close lid, or cover with plastic wrap. Be sure to leave one side of the lid open so that hot steam can escape from the bowl as the sweet potatoes cook
STEP 3
Microwave for 8 minutes. Carefully remove lid (the steam will be HOT) and check that the sweet potatoes are done by piercing the center with a fork or toothpick. The fork should go through the middle easily. If not, close up the lid again and microwave in 60 second increments, checking the doneness of the sweet potatoes in between.
STEP 4
Let the sweet potatoes cool to room temperature. Peel the sweet potatoes and mash with a fork
STEP 5
Add honey or liquid sweetener of choice
STEP 6
Add water, a tablespoon at a time, until the desired consistency is achieved.
If using the sweet potatoes to fill mochi and mooncakes, the consistency should be thick enough to roll into balls. If using it as a spread, or to fill steamed breads, more water could be added.
STEP 7
(OPTIONAL) add softened or melted coconut butter at the end to add a glossy sheen and creamier texture to the sweet potato paste.
STEP 8
Let cool in the fridge for 1-2 hours.
STEP 9
Use a cookie scoop to portion the sweet potato paste to use for mochi or mooncakes.
Recipe Variations and Optional Add Ins:
- Instead of purple sweet potatoes, you can use other sweet potato varieties
- I used honey to sweeten the sweet potato paste - but you can also use maple syrup or brown rice syrup.
Purple Sweet Potato Filling for Mochi and Mooncakes
Ingredients
- 2 medium purple sweet potatoes
- 1 Tbsp honey, agave syrup or other liquid sweetener of choice
- up to 5 Tbsp water
- 1 Tbsp coconut oil (OPTIONAL)
Instructions
- Wash sweet potatoes and place them in a microwave-safe bowl
- Close lid, or cover with plastic wrap. Be sure to leave one side of the lid open so that hot steam can escape from the bowl as the sweet potatoes cook
- Microwave for 8 minutes. Carefully remove lid (the steam will be HOT) and check that the sweet potatoes are done by piercing the center with a fork or toothpick. The fork should go through the middle easily. If not, close up the lid again and microwave in 60 second increments, checking the doneness of the sweet potatoes in between.
- Let the sweet potatoes cool to room temperature. Peel the sweet potatoes and mash with a fork
- Add honey or liquid sweetener of choice
- Add water, a tablespoon at a time, until the desired consistency is achieved. **If using the sweet potatoes to fill mochi and mooncakes, the consistency should be thick enough to roll into balls. If using it as a spread, or to fill steamed breads, more water could be added.
- (OPTIONAL) add softened or melted coconut butter at the end to add a glossy sheen and creamier texture to the sweet potato paste.
- Let cool in the fridge for 1-2 hours.
- Use a cookie scoop to portion the sweet potato paste to use for mochi or mooncakes.
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