Quick & easy sweet potato mochi stuffed with melty cheese. The perfect healthy snack or side dish! (Vegan + Gluten Free)
Since you guys loved the Daigaku Imo-mochi, I wanted to share another variation stuffed with vegan melty cheese! Typically, Hokkaido potato cheese mochi uses regular potatoes but the sweetness from the sweet potatoes add a touch of sweetness that pairs so incredibly delicious with the vegan cheese and butter.
It's quick and easy to make– just cook the sweet potatoes (in the microwave or steamed), mash the potato starch and milk together and then wrap it around your choice of cheese. Pan fry them until both sides are golden brown. Enjoy them fresh off the stove!
If you recreate this Sweet Potato Cheese Mochi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Sweet Potato Cheese Mochi
- Total Time: 15 minutes
- Yield: 1 serving 1x
Japanese sweet potatoes stuffed with melty cheese! Quick, easy and healthy– perfect as a snack or as side dish.
- 1 medium Japanese sweet potato, cooked (net weight cooked without skin 270g)
- 2-3 tablespoon potato starch (20-30g)
- 3-4 tablespoon non-dairy milk (45-60ml)
- vegan cheese, as needed
- 2-3 teaspoon vegan butter (10-15g)
- pinch of salt
- Mash the sweet potato until mostly smooth. Add lesser amount of potato starch and non-dairy milk. Depending on how dry the sweet potato is, you may need more potato starch or non-dairy milk. The consistency should be not too sticky nor dry where you can roll them into balls.
- Divide the mixture into 5-6 equal portions. Flatten in your hands and then place some cheese in the middle, and then wrap it closed.
- Heat a pan over medium high heat. Add vegan butter and then place the potato mochis on the pan. Cook until golden brown and then flip (about 3 minutes). Cook until golden brown again (about 2 minutes).
- Drizzle with a little maple syrup. Serve and enjoy!
- Helpful Equipment: parchment muffin liners, 12 cup muffin tin, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: snacks
- Method: stove top
- Cuisine: vegan gluten free, japanese
- Serving Size: 1 serving
Keywords: sweet potato mochi, imo mochi, japanese sweet potato
SAVE IT FOR LATER! ↓
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This is a very easy and comforting recipe. I used corn starch and it worked just fine. Excited to try it with gold potatoes too!
It was very simple and easy to make, also good for baby food! Delicious, of course!!
This was both easy to make and absolutely delicious. Can’t wait to try more recipes! ☺️
Super easy to make and so yummy and fun to eat! I used purple fleshed sweet potatoes (ube) and the dough was a beautiful purple colour 💜 Great snack idea!
Maria Alice says
I made it and loved it, it’s very tasty and perfect for an afternoon snack 🥰❤️
Very easy and very delicious!
These were so simple to make and so delicious! They reminded me of a mochi version of a McGriddle. Yum! Will make again.
YUMMY AND EASY and prefer it to the other version because cheese the cheese is savoury which balances out the sweetness. I glazed this like the other recipe and it was super enjoyable....
Tried this one for my boyfriend who loves sweet potato so much and misses the cheese, it turned out delicious ! At first I was afraid it won't hold in the pan but it was perfect one cooked. Will definitely make it again.
I love this recipe so much! So easy and quick, but so delicious. I wouldn't think of putting maple syrup on these but the salty sweet combo is actually amazing. However first time I tried making these I did them in a cast iron pan and I wouldn't recommend it haha, they definitely sticked to the pan and they turned out much better when I did them in a nonstick pan. Thank you for all your wonderful recipes, I can't wait to try out more of them!
I’ve already made these multiple times! My family loves it (I mean, it’s potatoes and cheese, what’s not to love!) this recipe is definitely a keeper🤤
Absolutely loved it!! Highly recommend this recipe. I’ll definitely be making it again!
I loved this recipe and was super easy to make in the morning !!I can see myself making this regularly 🙂
Oh my goodness! This one looks so yummy - cannot wait to try soon! Bookmarking this one now. 🙂
I just made these for the first time, they were amazing! Such and easy delicious recipe! Thank you!
I also added some red onion into the mix in a second batch which was also very good!
This has been our go to snack this entire summer. So easy to make, so delicious and satisfying. What a gem of a recipe!
Just yummie!!! And easy to follow. Thanky you!!!
Tiki Subagud says
I made this using purple yams and they came out so pretty and oishii, my kids enjoyed them very much. Thank you for sharing simple yet delicious recipe, makes my job easier as a Mom 🙂
Olivia Vining says
These are so good! I added parmesan crisps and fried sweet potato skins on top to add a crunch and it was divine!!
This was the easiest recipe to follow and soooo tasty! I used the same mozzarella and I don’t think I’ve ever eaten anything as good as this in my life
Texture was really good and probably my fav recipe!
Kevin Dominguez says
I absolutely LOVE this recipe! I’ve made it twice now and I can’t get enough of it- it’s so easy and fun to make; the first time around I tried making it with shredded vegan mozzarella (you definitely want the slices lol it makes it easier) Anyway!!!! This is either a great side dish or even a nice main attraction (I personally could eat 20 and not get tired).
Made this over the weekend and devoured it right away. So simple and so good! I might even make it again this weekend. Thank you!~
Afton LeSueur says
Literally my new favorite food, haha
I used one white sweet potato and one orange and they were a cute color. And I used Miyoko's mozzarella - the one that a wheel and pretty soft. Seriously sooo good.