Daigaku Imo (Japanese Candied Sweet Potatoes)
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Ingredients
- 1 medium Japanese Sweet Potato (about 300g)
- 2 tbsp oil (30ml)
- 2–3 tbsp of sugar (30g // depending on how sweet you like it)
- 1/2 tsp Japanese soy sauce, optional
- 1–2 tsp vegan butter, optional
- Black sesame seeds, for garnish
Instructions
- Cut the potatoes rangiri method by rotating the sweet potato as you cut into wedges. They should be roughly 1 inch in size. Soak the sweet potatoes for 10-15 minutes.
- Add oil, sugar to a pan. Add soy sauce and vegan butter if using and mix together. Add the potatoes and turn the heat to medium heat. Cover with a lid and then when you hear it beginning to bubble, swirl the pan. Turn the heat down to medium low – low and let it cook for 8 minutes undisturbed. Flip the potatoes and cook for another 5 minutes or until soft.
- Remove the lid and pan fry for another 2-3 minutes or until golden and crispy.
- Quickly remove from the stove over a parchment paper (helps prevent sticking to plates), garnish with sesame seeds and enjoy!
Notes
- If you prefer a less crispy version, add 1/4 tsp of vinegar to the sauce.
Super addictive! The skin is crispy, buttery, and sweet with a hint of umami flavour from the soy sauce. I would have made a doubled batch, but my frying pan wasn’t big enough. Time to invest into a bigger frying pan because I will definitely be making this again! 😆🤤😋💖🍠🧈
★★★★★
Just made it today and sooooo good! So addicting and so yummy. The butter really made the potatoes fluffy and soft!!!!!
★★★★★
Everyone needs to try this it is SO GOOD! I will for sure be making this again!!
★★★★★
My son loves Japanese sweet potato and this absolutely made his day. Really easy to cook and kept well cold in the fridge so it was still delicious the next day. Will make again. But not until I work my way through all the other recipes in this blog first. Haha
★★★★★