Candied Sweet Potato 大学芋

Ingrédients

• 500 g Japanese purple sweet potato
• 2 tbsp Olive oil
• 2 tbsp Rice malt syrup
• 1/4 tsp Black sesame seeds

Préparation

1. 1

   Wash the sweet potato and chop it into bite-sized pieces, leaving the skin on. Then soak it in water for 30 minutes.

2. 2

   Drain out the water and remove the excess water with a paper towel.

3. 3

   Cook the sweet potato in a frying pan on low-medium heat and coat it with the rice malt syrup and olive oil.

4. 4

   Cook the sweet potato for approximately 15 minutes, occasionally turning the potatoes as it cooks, until the sweet potatoes are soft and have become covered with a sticky coating.

5. 5

   Serve it on a plate and sprinkle with the black sesame seeds.