Sweet and Savory Fall Snack: Japanese Sweet Potato Mochi (Satsumaimo Mochi)

As the crisp fall air sets in, my kitchen starts to fill with the comforting aroma of roasted Satsumaimo, Japanese sweet potatoes. I bake them almost every week during the season. Their naturally sweet and nutty flavor makes them one of my family’s favorite snacks. Recently, I discovered a fun way to give leftover Yaki-imo (baked sweet potatoes) a second life: Satsumaimo Mochi, or Japanese Sweet Potato Mochi.

This snack has the best of both worlds, chewy mochi-like texture, a buttery crisp surface, and a savory-sweet glaze inspired by Mitarashi Dango. It’s simple to make, uses just a few pantry ingredients, and is guaranteed to become a new family favorite.

What Is Satsumaimo Mochi?

Satsumaimo Mochi is a chewy, pan-fried snack made from mashed Japanese sweet potatoes, potato starch, and a hint of sugar and milk. Unlike traditional mochi made with glutinous rice flour, this version gets its chewiness naturally from the starch in sweet potatoes and potato starch. Once pan-fried, it becomes lightly crispy on the outside and soft and chewy inside - perfect with a drizzle of sweet soy glaze.

RECIPE

Servings: 10-12 pcs

Time: 20 min (+ baking potato for 1 hour)

Ingredients:

2 small baked Japanese sweet potatoes (Yaki-imo)
2 tbsp potato starch
1 tbsp sugar
1 tbsp milk
1 tbsp soy sauce
1 tbsp mirin
½ tbsp sugar
Butter (for frying)
Sesame seeds (for garnish)

Instructions:

Bake the Sweet Potatoes
Preheat your oven to 350°F (175°C).
Bake the Japanese sweet potatoes for about 1 hour, or until tender. (If using medium size potatoes, I’d bake 1 hour and a half)
Let them cool slightly before handling.
Mash and Mix the Dough
Peel the sweet potatoes and mash them in a bowl until smooth.
Add potato starch, sugar, and milk, and mix until a soft, pliable dough forms.
Shape the dough into small, flattened rounds about the size of your palm.
Pan-Fry the Mochi
Heat a non-stick pan over medium heat and melt a little butter.
Add the sweet potato mochi and cook for 2–3 minutes per side, until golden brown and slightly crispy.
Make the Glaze
In a small bowl, whisk together soy sauce, mirin, and sugar.
Pour the mixture into the pan and simmer until it slightly thickens and coats the mochi evenly.
Garnish and Serve
Sprinkle with toasted sesame seeds, serve warm, and enjoy this cozy fall treat!

ingredients shopping

Tips and Variations

Make it sweeter: Add a drizzle of honey or maple syrup before serving.
For extra chewiness: Add 1 more tablespoon of potato starch to the dough.
Try different toppings: Sprinkle with kinako (roasted soybean flour) or black sesame powder for a nutty twist.