Cinnamon-Sugar Japanese Sweet Potato Mochi Balls

These little mochi balls are soft and chewy on the inside, slightly crisp on the outside, and generously coated in cinnamon sugar while still warm. The Japanese sweet potato adds a natural sweetness and richness that pairs so well with the chewy mochi texture.

This idea came to me completely randomly one night. I had some Japanese sweet potato on hand and the idea of turning sweet potato mochi into little cinnamon sugar-coated balls just popped into my head. I wasn’t sure if it would work, but it totally did, and they were even better than I imagined.

I didn’t realize it at the time, but after sharing these on social media, several people told me they reminded them of Taco Bell’s Cinnabon Delights. I’ve actually never had those before, but from what I’ve seen, they do look pretty similar, though these have a unique earthy sweetness from the sweet potato and no filling inside.

They’re super easy to make with just a few ingredients: mashed Japanese sweet potato, glutinous rice flour, powdered sugar, and a bit of milk for the dough.

Once formed into balls and cooked (I air-fried mine), you toss them in a cinnamon sugar coating while they’re still hot so it sticks perfectly.

Whether you’re pregnant and craving something warm and comforting like I was, or just in the mood for an easy treat that feels cozy and a little nostalgic, these are such a fun one to make.

Main Ingredient: Sweet Rice Flour

Sweet rice flour, also known as glutinous rice flour or mochiko, is a key ingredient in making mochi. Mochi is a chewy Japanese rice cake made from glutinous rice that’s pounded into a smooth, stretchy dough and used in both sweet and savory dishes. It’s often enjoyed during festive occasions such as New Year’s celebrations or as a yummy snack any time of the year.

Unlike regular rice flour, sweet rice flour is made from short-grain glutinous rice, which has a higher starch content, giving mochi its signature chewy texture.

When mixed with water and sugar, sweet rice flour forms a sticky dough that can be steamed, boiled, or pounded into various shapes and filled with sweet fillings like red bean paste or fruit.

Also, the best part? Sweet rice flour is gluten-free!

Using Japanese Sweet Potato

Japanese sweet potatoes, known as satsumaimo (さつまいも), are a staple in Japanese cuisine. They have reddish-purple skin and a pale yellow flesh that becomes dense, creamy, and incredibly sweet when cooked.

Unlike American sweet potatoes, which tend to be more moist and orange-fleshed, Japanese sweet potatoes are starchy and have a natural caramelized flavor that intensifies as they cook. Nutrient-dense and naturally sweet, they make a great snack or addition to both sweet and savory dishes.

One of the most popular ways to enjoy Japanese sweet potato is yakiimo (焼き芋), which means “roasted sweet potato.” The potatoes are typically roasted whole over hot stones, resulting in a perfectly caramelized, syrupy interior and crisp skin. You can usually find Japanese sweet potatoes at Asian grocery stores, farmers markets, or well-stocked natural food stores like Whole Foods.

Love Mochi?
Check Out My Other Mochi Recipes!

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