Japanese•indulgent
Candied Sweet Potato 大学芋
Candied Sweet Potato (Daigaku imo in Japanese) recipe
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Japanese purple sweet potato
- 2 tbsp Olive oil
- 2 tbsp Rice malt syrup
- 1/4 tsp Black sesame seeds
Instructions
- 1
Wash the sweet potato and chop it into bite-sized pieces, leaving the skin on. Then soak it in water for 30 minutes.
- 2
Drain out the water and remove the excess water with a paper towel.
- 3
Cook the sweet potato in a frying pan on low-medium heat and coat it with the rice malt syrup and olive oil.
- 4
Cook the sweet potato for approximately 15 minutes, occasionally turning the potatoes as it cooks, until the sweet potatoes are soft and have become covered with a sticky coating.
- 5
Serve it on a plate and sprinkle with the black sesame seeds.