Japanese Candied Sweet Potato Recipe
A delicious Japanese Candied Sweet Potato Recipe (also called Daigaku Imo) made with crispy fried sweet potato pieces coated in a glossy caramelised sugar glaze and finished with sesame seeds. This traditional Japanese snack is sweet, slightly savory, and perfectly sticky with a soft interior and crunchy coating.
Ingredients
For the Sweet Potatoes
- 2 medium Japanese sweet potatoes about 350–500 g, cut into bite-sized chunks
- Water for soaking
- 1 pinch salt
- Vegetable oil for frying or sauteing
For the Candied Glaze
- 60 g granulated sugar
- 1½ tablespoons mirin or honey as substitute
- ½ tablespoon water
- ½ teaspoon soy sauce
- ½ teaspoon rice vinegar
- ½ teaspoon black sesame seeds or white sesame seeds
- These ingredients create the classic glossy candy coating that defines traditional Japanese candied sweet potatoes.
Instructions
Step 1: Prepare the Sweet Potatoes
- Wash the sweet potatoes thoroughly and scrub the skins clean. Cut them into evenly sized bite-sized chunks or wedges. Keeping the skin on helps maintain structure and adds flavour.
Step 2: Soak the Potatoes
- Place the cut sweet potatoes in a bowl of cold water and soak them for about 10 minutes. This removes excess starch and prevents discoloration during cooking.
Step 3: Drain and Dry
- Drain the potatoes and pat them completely dry using a paper towel. Removing moisture helps them fry or saute more evenly.
Step 4: Cook the Sweet Potatoes
- Heat vegetable oil in a frying pan over medium heat. Add the sweet potato pieces and cook until they are golden brown on the outside and tender inside, about 8–10 minutes. Turn them occasionally to ensure even cooking.
Step 5: Prepare the Candy Glaze
- In a small pan or the same skillet, combine:
- sugar
- mirin
- water
- Heat the mixture over medium heat until the sugar dissolves and begins to bubble. Stir occasionally until it forms a slightly thick syrup.
Step 6: Add Flavour
- Stir in the soy sauce and rice vinegar. These ingredients balance the sweetness and add depth to the glaze.
Step 7: Coat the Sweet Potatoes
- Add the cooked sweet potatoes into the syrup. Quickly toss them to coat each piece evenly with the caramel glaze.
Step 8: Finish with Sesame Seeds
- Sprinkle sesame seeds over the glazed sweet potatoes and gently mix.
Step 9: Cool Slightly
- Transfer the coated sweet potatoes onto parchment paper or a non-stick tray. Let them sit for 5–10 minutes so the glaze can set into a glossy candy coating.
Step 10: Serve and Enjoy
- Serve warm or at room temperature as a snack, dessert, or side dish.
Notes
- Cooking Tips
- Cut sweet potatoes into evenly sized pieces to ensure consistent cooking.
- Do not overcook the syrup; caramel can burn quickly.
- Add vinegar to prevent the sugar glaze from crystallizing.
- Variations
- Add honey or maple syrup for deeper sweetness.
- Use white sesame seeds or a mix of black and white for visual contrast.
- Sprinkle a small pinch of sea salt for a sweet-and-salty flavour.
- Storage Tips
- Best eaten the same day for the best texture.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat in the oven or skillet to revive the caramel coating.