These sweet potato pops have a texture very much like Brazilian pao de quiejo: crispy on the outside, and soft and chewy on the inside.
Chewy Sweet Potato Mochi Pops
By: Mia Cee || Resting Hungry Face
Makes around 10
4 oz. / 120 grams sweet potatoes, peeled and roasted or steamed until fork tender
5 tablespoons / 40 grams tapioca flour
1 tablespoon + 2 teaspoons / 25 milliliters full-fat coconut milk
1.5 teaspoons / 7.5 grams frozen ghee, in small pieces
1. Preheat oven to 325 degrees.
2. Mash the sweet potato (you should be able to do this with the back of a spoon; if not, steam/roast longer) and mix in the tapioca flour.
3. Stir in the ghee.
4. Slowly add the coconut milk and stir to incorporate. Freeze for 20 minutes.
5. The dough will seem hard at first but should still be pliable. Roll into balls, set on tray, and bake for 30 minutes.
** Steam for around 25 minutes; roast at 450 degrees for around 40 minutes.
** The easiest way to get the ghee into small pieces is using a spoon and scraping at the top of it so the ghee comes off the frozen block in little curls.
** If your sweet potato is watery after steaming/roasting, use less coconut milk.
** Purple sweet potatoes have a more mild flavor, so adjust with sweetener if desired.
** These are best consumed the day they are made.