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Serves pieces

Vegan

With just one Japanese sweet potato and a few simple ingredients, you can make these easy, bite-sized Sweet Potato Donut Holes!

Looking for sweet potato treat recipes? Try my Yaki Imo or Sweet Potato Pie!

Sweet potato donut holes served on a bowl.

Recipe Ingredients

You’ll need the following ingredients to make these donut holes:

Sweet potato: Use a yellow-fleshed Japanese sweet potato for its naturally sweet flavor and firm, starchy texture. Other varieties will also work, but the color, sweetness, and moisture level may vary.
Potato starch: This helps hold the dough together and gives the mochi a soft, slightly chewy texture. You can substitute cornstarch, though the texture may be less chewy.
Soy milk: Soy milk adds moisture and makes the dough smooth and easy to shape. You can substitute unsweetened almond milk, oat milk, or regular milk.
Vegetable oil: Adding a small amount to the dough helps keep the donut holes moist. Use a neutral-flavored oil, such as vegetable or canola oil, both in the dough and for deep-frying.
Sugar: I use granulated sugar for the coating, but you can use your favorite type of sugar or skip it for a lower-sugar snack.

How To Make Sweet Potato Donut Holes: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Steam or boil the sweet potato until tender.

Step 2

Mash until smooth, then mix in the soy milk, potato starch, and vegetable oil to form a dough.

Step 3

Roll the dough into small balls and deep-fry at 170°C until golden and crispy.

Step 4

Coat with sugar while still warm.

They’re crispy on the outside and soft and chewy in the center! Have fun experimenting with the coatings, too. Try adding cinnamon or matcha to the sugar, or drizzle the donuts with melted chocolate. So good!

Recipe Tips

If the mixture is dry and crumbly, add soy milk 1 teaspoon at a time until the dough is smooth and easy to shape. If it is too soft or sticky, add a little more potato starch.
Mash the sweet potato while it is still warm. This makes it easier to create a smooth dough without lumps.
Roll the dough firmly but gently between your palms, smoothing out any large cracks. This helps prevent the donut holes from breaking apart while frying.

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Japanese Sweet Potato Donut Holes

Vegan

No ratings yet

Prep: 10

Cook: 15

Total: 25

Servings: pieces

Author: Juri Austin

With just one Japanese sweet potato and a few simple ingredients, you can make these easy, bite-sized Sweet Potato Donut Holes!

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Equipment

Medium frying pan

Ingredients

▢ 1 Japanese sweet potato, about 300 g
▢ 2 Tbsp soy milk, or any milk of your choice
▢ 1 Tbsp potato starch
▢ 1 tsp vegetable oil
▢ vegetable oil, for deep-frying
▢ sugar, for coating

Instructions

Cook the Sweet Potato: Peel the sweet potato and cut it into small pieces. Soak them in water for about 5 minutes, then drain. Steam or boil until tender.
Make the Dough: Transfer the cooked sweet potato to a bowl and mash with a potato masher or fork until smooth. Add the soy milk, potato starch, and vegetable oil, then mix until a smooth dough forms.
Shape the Balls: Take a small portion of the dough and roll it between your palms to form a small ball. Repeat with the remaining dough.
Deep-Fry: Heat the frying oil to 170°C　(340°F). Fry the sweet potato balls in batches for about 4 minutes, or until golden brown and crispy. Remove and drain well.
Coat with Sugar: Roll the donut holes in sugar while they are still warm. Serve and enjoy!

Notes

If the mixture is dry and crumbly, add soy milk 1 teaspoon at a time until the dough is smooth and easy to shape. If it is too soft or sticky, add a little more potato starch.
Mash the sweet potato while it is still warm. This makes it easier to create a smooth dough without lumps.
Roll the dough firmly but gently between your palms, smoothing out any large cracks. This helps prevent the donut holes from breaking apart while frying.