Candied sweet potato wedges

Candied sweet potato wedges

Daigaku imo

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

This dish is called daigaku imo in Japanese, which means ‘university potato’. It got that name because of its popularity among broke college students who don’t really know how to cook. The ingredients are cheap, the cooking is easy, and its sweet-savoury flavour makes for a highly satisfying snack. But what’s really great about it is its versatility: it’s nice on its own, but it also makes a great side dish and even a dessert. Use purple sweet potatoes if you can get them, as the texture is a little bit firmer, but if not, the orange kind will still be delicious.

This dish was invented for college students, by college students, which is to say: not at all difficult

Ingredients

Quantity Ingredient
oil, for shallow-frying
2 big sweet potatoes, washed and cut into bite-sized wedges
4 tablespoons sugar, ideally golden caster (superfine) or light brown
2 tablespoons golden syrup
1 tablespoon soy sauce
1 lime, grated zested and juiced
1 tablespoon black sesame seeds, crushed
pinch sea salt

Method

  1. Pour enough oil into a deep, wide frying pan (skillet) to cover the base with a thin layer, and set over a medium heat. When the oil is hot, add the sweet potatoes and cook until golden brown and soft in the centre, stirring frequently, about 8 minutes.
  2. Meanwhile, gently melt together the sugar, golden syrup, soy sauce and lime juice in a separate saucepan large enough to hold all your potato wedges. When the potatoes are done and the sugar syrup is melted and bubbly, transfer the potatoes into the syrup with a slotted spoon and stir to combine.
  3. Remove from the heat and spread the potatoes out on a lightly oiled or buttered tray. Sprinkle with the sesame seeds, sea salt and lime zest. Leave to cool slightly before serving.
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