Candied Japanese Sweet Potatoes

I tried this out as a potential Thanskgiving recipe. I don’t think it’s happening for this, but these were interesting. It was my first time using Japanese sweet potatoes (found at the farmers market) which were a little starchier than I expected.

11 oz Japanese sweet potato (I just did two potatoes here)
3 Tbsp neutral flavor oil
5 Tbsp granulated sugar
¼ tsp soy sauce
¼ tsp rice vinegar
1 tsp black sesame seeds (roasted/toasted)

Was potatoes well, and cut diagonally while slightly rotating the potato between cuts. Soak at least 15 minutes (I did longer) in water (change water a few times).

Wrap the frying pan’s lid with kitchen towel. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together. Dry the sweet potatoes completely with paper towel and place in the pan.

Cover with the lid and turn on the heat to medium.

When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.

Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly. I was struggling to get the potatoes brown so I took the lid off and turned the heat off, caramelizing the mixture more in the bottom of the pan. I think I cooked these closer to 15 minutes.

Garnish with sesame seeds.