Non-Fried but Crispy Candied Sweet Potatoes

1. 1

   Chop up the sweet potatoes roughly, and soak in a bowl of water.

2. 2

   Put vegetable oil and granulated sugar in the frying pan, and lay the drained and pat-dried sweet potatoes (do not turn on the heat yet)!

3. 3

   !

4. 4

   Turn on the heat to medium heat, and once the granulated sugar has dissolved, reduce the heat to low, cover with a the lid, then cook for about 5-6 minutes.

5. 5

   Remove the lid, flip the potatoes over occasionally, and cook them through.

6. 6

   As shown in the photo, the surface of the sweet potatoes should be bubbly.

7. 7

   Tilt the frying pan and absorb any excess oil with a paper towel (it's just a small amount, so you should only need 1-2 sheets of paper towels).

8. 8

   Roast the sweet potatoes over medium heat, drizzle on soy sauce, then lightly shake the frying pan to coat them, and it's ready.

9. 9

   Garnish with black sesame seeds, if you like.

10. 10

    (I didn't have black sesame seeds, so I used white sesame seeds instead...)

11. 11

    Note: The cooking time will differ depending on how thick you cut the sweet potatoes.

12. 12

    They will cook faster if they're cut into bite-sized pieces, rather than large chunks.

* Per serving · 4 servings · Values may vary.

No additional tips available.