Sunday afternoon is often the most relaxing time of the week for me. Today the weather is nice. I went out for a walk, stopped by at a cafe around the corner for some tea and came home to make this delicious candied sweet potatoes.
This remarkable dessert is called daigaku imo in Japanese. This recipe is adapted from Cooking with Dog and Just One Cookbook, two of my favorite Youtube’s Japanese cooking channels. What makes this dessert special in my opinion is soy sauce. Yes, you heard me…soy sauce! A few drops of it can already bring a slightly savory flavor and a wonderful aroma. With toasted sesame seeds on top, it is just perfect and ready to serve.
I used one medium-sized sweet potatoes, which should actually be enough for three servings. However, my husband and I finished it up in 5 minutes just the two of us because it was too delicious to stop. I am glad I didn’t make a larger portion, otherwise we probably wouldn’t be able to have dinner this evening. :)
- 360 g (13 oz) sweet potato
- 1 teaspoon toasted sesame seeds
- 2 teaspoons cooking oil
- 1.5 tablespoons sugar
- 1 teaspoon soy sauce
- 0.25 cup water
- Wash and peel the sweet potato
- Cut the sweet potato into bite-sized pieces by making a diagonal cut while rotating it along the axis
- Heat up the oil in a frying pan under medium heat
- Add sugar and soy sauce to the pan
- Stir the mixture by a pair of chop sticks to roughly combine
- Add the sweet potato pieces to the pan with 1/4 part of prepared water
- Cover the pan with a lid
- After about 2 minutes, flip each piece of the potato with chop sticks, then cover the lid again
- Repeat this process until all sides of the sweet potato pieces are evenly coated
- Add a small amount of water every now and then to avoid burning
- Peeling of sweet potatoes is optional.
- Black sesame seeds are also normally used for this recipe.