Candied Sweet Potato (Daigaku Imo)

Step 1

Cut the sweet potato into bite size pieces (note 1), then place them in a bowl filled with water. Leave it for 10-15 minutes (note 2).

Step 2

Heat oil in a saucepan to 160°C / 320°F.

Step 3

Pat-dry the sweet potato pieces.

Step 4

Deep-fry sweet potato pieces for 4-5 minutes until the potatoes are cooked through (note 3). Transfer them to a tray lined with a couple of kitchen papers. I fried in two batches.

Step 5

Bring the temperature of the oil up to 180°C / 356°F.

Step 6

Return the sweet potatoes back to the oil and fry until the surface of the potato pieces start getting golden (about 30 seconds).

Step 7

Transfer to the tray lined with kitchen papers.

Step 8

Put the potatoes to the saucepan with a syrup and mix, ensuring that every potato piece is coated.

Step 9

Sprinkle black sesame seeds over the potatoes and serve.

Step 10

Add the Honey Syrup ingredients to a saucepan which is large enough to put all the sweet potato pieces.

Step 11

Bring it to a boil over low heat.

Step 12

When small bubbles come up and fill the surface of the syrup, turn the heat off.

Step 13

Add the Sugar Syrup ingredients to a saucepan which is large enough to put all the sweet potato pieces.

Step 14

Bring it to a boil over high heat, then reduce to medium low heat, occasionally stirring with a metal spoon.

Step 15

When bubbles cover the surface and starts lifting, remove from the heat.