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1 ½ pounds sweet potatoes, boiled whole (3 whole sweet potatoes)

2 ½ cups corn starch

2 cups glutinous rice flour

1 tablespoon kosher salt

2 tablespoons unsalted butter

⅔ cup mochi water (leftover water from boiling mochi balls)

½ cup parmesan, finely shredded

2 tablespoons gochujang

1 ½ teaspoons kosher salt

1 ½ teaspoons brown sugar

2 teaspoons rice vinegar

White sesame seeds

Scallions, finely chopped

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Prep Sweet Potatoes & Make Dough

1. In a pot of boiling water, boil whole sweet potatoes for 25 minutes until completely softened and a knife easily pierces through them.

2. Allow them to cool, then peel the skins off and discard. The weight of the boiled sweet potatoes should be 1 ½ pounds.

3. Place sweet potatoes into a large mixing bowl and mash with a fork until smooth like mashed potatoes.

4. In a separate bowl, mix together corn starch, glutinous rice flour, and kosher salt

5. Pour into the mixing bowl of mashed sweet potatoes and knead with hands. It'll start out feeling like a clumpy but don't worry! It'll come together after a few minutes of kneading. Once the dough has come together, continue kneading on a work surface until it becomes a smooth ball of dough that feels like the consistency of Play-Doh.

6. If the dough is too sticky still, just add glutinous rice flour ¼ cup at a time and knead until the dough feels like Play-Doh

Make balls

1. Take a small chunk of dough and with your hands and roll into a smooth ball the size of a grape. Repeat until you've used all the dough.

2. This is the most time consuming part so if you get tired of making balls, just freeze any leftover dough and make another day!

3. Bring a pot of water to boil. Drop the mochi balls in and boil for 2 minutes until cooked through and chewy on the inside.

4. Save ⅔ cups of the mochi water, then drain the mochi balls

5. Set aside with a drizzle of oil so they don't stick to each other.

Make sauce & Assemble

1. Mix everything together until combined and continue to simmer and stir for 4 minutes until the sauce has thickened.

2. Add mochi balls into the pan and stir until evenly coated with sauce.

3. Serve in bowls with a sprinkle of sesame and finely chopped scallion and enjoy!

Shorter Recipe

1. Boil whole sweet potatoes for 25 minutes, peel, and mash until smooth.

2. Mix corn starch, glutinous rice flour, and salt, then knead with mashed sweet potatoes to form a dough.

3. Roll dough into small balls and boil for 2 minutes.

4. Melt butter in a pan, add mochi water, parmesan, gochujang, salt, sugar, and vinegar to make the sauce.

5. Coat mochi balls with the sauce and serve with sesame seeds and scallions.