Japanese Candied Sweet Potatoes

I love American candied yam using a lot of sugar and butter. And I believe many of you who likes it will love Japanese ones, often called Daigaku imo (大学いも) as well.

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What you need:

Japanese sweet potato 1 lbs
Water 2tbs
Sugar 3-4 rounded tbs
Soy sauce 1 tbs
Black sesame seeds, optional
Oil for fry

I need to put extra emphasis to use JAPANESE YAM here. No American sweet potato can be a substitute. Comparatively, American yam is softer and has a nice melting texture when cooked. On the other hand, Japanese sweet potato with purple skin is more meaty and its texture is rather similar to sweet Italian chestnuts.

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You can find the Japanese sweet potato (may also be called Asian yam or Korean yam) in a Chinese or other Asian grocery shops. In Astoria, you can find them in a Trade Fair super market near 30th Ave. station.

What to do;

1) Cut the potato in a large bite size.

2) Heat a generous amount of oil in a large pan. When the oil is hot (about 350 degrees F), add the cut potatoes. Make sure that potatoes are dry.

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3) Fry until the potatoes are tender, for about 10-12 minutes, then remove them from the oil with a slotted spoon.

4) Heat a different large pan and add a spoonful of oil, sugar, water and soy sauce.

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5) When it is getting hot, observe the heated mixture carefully.

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It will get syrupy and the bubbles are getting slightly bigger. Then it is the right timing to add all the hot fried potatoes.

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Be careful, if you put the potatoes too early, the glaze is just sugary and watery. And if you are too late, the syrup tastes like bitter caramel, or hard candied.

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Mix quickly and coat the potatoes with the syrup, then stop heating immediately.

Sprinkle the glazed potatoes with black sesame seeds if you like.

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This tastes great hot or cold, great snack for kids. Of course you adult will enjoy it.

I have this recipe in Japanese, too!
大学いも

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One thought on “Japanese Candied Sweet Potatoes

  1. Pingback: 大学いも | お料理ダイスキ!ニューヨークおうちごはん

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