Paleo Purple Sweet Potato Mooncakes (Vegan & Gluten‑Free)

When you’re tired of the usual mooncakes, these stunning violet‑hued beauties will bring a fresh twist. With a dough made from almond flour and coconut flour, and a filling of mashed purple sweet potatoes, these mooncakes are naturally vegan, gluten‑free — and can even be paleo‑friendly if you choose a sweet‑potato‐only filling. The vibrant colour comes from purple sweet potatoes (also called Japanese Purple Sweet Potato or Okinawan Sweet Potato), making them as gorgeous as they are delicious. They’re chewy and fudgy on the outside, creamy and sweet on the inside — a modern reinterpretation of the classic dessert.

Why purple sweet potatoes?

Although all sweet potatoes share similar vitamins and minerals, the pigment in purple varieties makes a difference. Orange‑fleshed sweet potatoes are rich in carotenoids (which help eye health, for example). Purple sweet potatoes instead are high in anthocyanins — the blue/ red/ purple pigments found in various plants — which have antioxidant, anti‑inflammatory and cardiovascular‑protective benefits. So, not only are you getting pretty colour, you’re also getting some extra phytonutrient bonus.

Ingredients used to make these mooncakes

For the mooncake dough:

• Almond flour (blanched almond flour works well)
• Coconut flour (important for texture)
• A pinch of salt
• Granulated sugar of your choice (or substitute)
• Mashed purple sweet potato
• Coconut oil (or refined coconut oil if you prefer less coconut flavour)

For the filling:

• Purple sweet potato (mashed and optionally lightly sweetened)

How to make them (step by step)

1. Prepare the filling. Cook the purple sweet potatoes (you can steam, bake or microwave them). One quick method: wrap them in a microwave‑safe silicone bag or in plastic wrap, microwave on high for about 6‑7 minutes (or longer depending on size). Let them cool a little, then mash thoroughly. Taste the mash and if it’s not quite sweet, add a little sugar. Roll the mashed purple sweet potato into tablespoon‑sized balls (about 30 g each) and set aside.
2. Make the dough. In a clean bowl, combine the almond flour, coconut flour, salt, sugar, mashed purple sweet potato (from the dough ingredients) and coconut oil. Use your hands to knead until the dough comes together.
3. Divide the dough. Split the dough into 6 equal pieces (about 20‑30 g each) and roll each piece into a ball.
4. Assemble the mooncakes. Flatten each dough ball into a thin disk with your palms. Place one of the purple sweet potato filling balls in the middle. Cover the filling completely with the dough, gently shaping it into a ball (it doesn’t have to be perfectly smooth — the mould will define the shape for you).
5. Shape with a mooncake mould. Lightly grease your mooncake mould (such as a traditional mould for 50 g size). Press the dough‑covered ball into the mould so you get the beautiful engraved pattern and clean outer shape.
6. Bake. Preheat the oven to 350 °F (about 175 °C). Bake the shaped mooncakes for about 10‑12 minutes, or until the tops appear dry and the bottom is lightly browned.
7. Let them rest. For best flavour and texture: once cooled, store the mooncakes in an airtight container and refrigerate for at least 8 hours (or overnight). This resting time allows the crust to soften and become more chewy/fudgy rather than dry or tough.

Variations & optional additions

There are many alternative fillings you can experiment with:

• Classic lotus seed paste
• Sweetened white bean paste (shiro‑an)
• Sweetened red bean paste (koshi‑an)
• Mung bean paste (yellow, homemade)
• Coffee‑flavoured paste (white bean paste mixed with coffee extract)
  You can also bump up the nutrition: add chopped nuts or dried fruit into the filling, or stir in a tablespoon of ground flaxseed or coconut flour to increase fibre.

Storage & tips

• Store these mooncakes covered at room temperature for up to 24 hours.
• For longer storage: keep in an airtight container in the fridge for up to 4 days, or freeze up to 4 months.
• The taste and texture improve after resting — the next day they’re even better than fresh out of the oven!
• For the dough: using a light‑coloured sugar (such as raw cane sugar) helps maintain the purple colour; darker sugars (like coconut or maple sugar) will darken the dough.