Candied Sweet Potatoes – Daigaku Imo
A pillowy soft interior surrounded by a delightfully crispy yet sticky sweet shell, candied sweet potatoes are a delicious way to enjoy Japanese sweet potatoes.
- sweet potato (1)
- sugar (2 tablespoons)
- honey (1 tablespoon)
- soy sauce (1/2 teaspoon)
- sesame seeds (1 teaspoon)
- oil (enough for frying)
Scrub the sweet potato then cut it into big chunks. You can remove the skin, but it’s traditionally left on for color.
Put the cut pieces into cold water to remove excess starch. Let soak for a few minutes, then drain, rinse with fresh water and pat dry with a towel.
Prepare the sauce by mixing the honey, sugar and soy sauce in a small pan over medium heat. Stir until it is blended and has a syrup consistency. The sugar will bubble but take care not to let it burn! Remove from heat and set aside.
Heat the oil over medium high heat in a deep pot. Add the potatoes then fry for 10-15 minutes until golden brown, stirring every so often so they don’t burn.
Remove the potato from the oil and drain briefly on the paper towel to remove excess oil.
Return the syrup to a burner and turn it on to a low heat. Once the syrup has warmed up, add the potato to the syrup then stir to coat. Sprinkle with some sesame seeds and enjoy!
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