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Combine 2 cups cooked purple sweet potato, ½ cup sugar, and ¾ cup sticky rice flour in a mixing bowl.
Knead with your hands until it reaches a smooth, even, playdough-like consistency.
If your mochi is too dry, add more sweet potato until it is soft enough to form into balls without cracking or crumbling.
Roll the dough into small balls the size of ping pong balls.
Press the balls into patty cakes no thicker than ½ inch.
Put ½ cup panko breadcrumbs or sesame seeds in a plate or shallow bowl.
Press each mochi dough ball into the bowl so that it’s covered in breadcrumbs on both sides.
Pour ½ cup oil into a skillet on medium heat.
When the oil is hot enough (around 300 °F), carefully plop the rice cakes into the oil.
Fry the mochi for 2 to 3 minutes on each side, or until all the panko is golden brown.