In a mixing bowl, combine the mashed purple sweet potato, almond flour, melted coconut oil, honey, vanilla extract, and salt. Mix until a smooth dough forms.

Cover the dough with a damp cloth and let it rest for 15 minutes.

Divide the dough into equal portions, about the size of a golf ball.

Flatten each portion into a disc and place a spoonful of red bean paste in the center.

Wrap the dough around the filling and roll it into a ball.

Use a cookie cutter to shape the mooncake and place it on a baking tray.

Steam the mooncakes in a steamer for about 20-25 minutes until cooked through.

Let them cool slightly before serving.