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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