Leftover Baked Sweet Potato Bliss Balls
Easy no-sugar Japanese vegan snack made with leftover baked sweet potatoes and kinako. Soft, mochi-like texture.
Equipment
- oven
- baking sheet
- Bowl
- fork
- cooking tray
- rubbe spatula
- tea spoon
- ½ tea spoon
Ingredients
Basic version
- 200-250 g Japanese sweet potatoes small Beni Haruka recommended - yields about 200g baked flesh
- 1~ tablespoon kinako roasted soybean flour - for mixing
- 2~ tablespoon kinako - for coating
- sugar optional, to taste
For flavor variations
- ground black sesame or cinnamon powder see notes for amounts
Instructions
- Bake (or use leftovers): ▶︎ If starting with raw sweet potatoes: Wash, place damp on baking sheet. Bake at 200°C (400°F) for 30+ minutes until cooked through. Let cool in oven. ▶︎ If using leftover baked sweet potatoes:Skip to step 2.200-250 g Japanese sweet potatoes
- Mash: Peel cooled sweet potatoes, place in bowl, mash with fork until smooth.
- Mix: Add kinako and mix well. Add spices if you want.1~ tablespoon kinako, sugar
- Roll: Spread kinako on tray. Scoop mixture with spoons, shape into balls, roll in kinako to coat.2~ tablespoon kinako
Notes
➤ Best Time to Eat - Soft and mochi-like when fresh. Texture firms up slightly when chilled.
➤ Storage - Airtight container in fridge, consume within 2-3 days.
➤ Sweet Potato Varieties - Beni Haruka works best for natural sweetness and creamy texture that holds together without added sugar. Other moist, sweet varieties work too.
➤ Ratios - For cinnamon version: 200g sweet potato : 1 tablespoon kinako : ⅛ teaspoon cinnamon.
For black sesame: 200g sweet potato : 1.5 tablespoon ground black sesame.
➤ Making with Kids - Add extra kinako until mixture isn't sticky, dust hands with kinako before rolling.
➤ If Mixture Won't Hold - Add a bit of maple syrup or plant milk to bind drier sweet potato varieties.