the Best Japanese Sweet Potato Recipe
These Japanese Candied Sweet Potatoes (Daigaku Imo) are crispy on the outside, soft and naturally sweet inside, and coated in a glossy honey-soy caramel glaze. Finished with black and white sesame seeds and fresh mint, they make an easy Japanese-inspired dessert or snack ready in just 30 minutes.
Ingredients
- 2 medium (about 500 g) medium (about 500 g)Japanese sweet potatoes
- 2 tbsp Vegetable oil
- 4 tbsp Sugar
- 1 tbsp Honey
- 1 tsp Soy sauce
- 1 tbsp Water
- 1 tsp Black sesame seeds
- 1 tsp White sesame seeds
- Fresh mint For garnish
Instructions
- Prepare the sweet potatoes: Wash and scrub the Japanese sweet potatoes. Cut them into bite-sized chunks, leaving the skin on.
- Cook: Heat the oil in a large skillet over medium heat. Add the sweet potato pieces and cook for 12–15 minutes, turning occasionally, until golden brown and tender.
- Make the glaze: Reduce the heat to low. Add the sugar, honey, soy sauce, and water. Stir gently until the sugar melts and forms a glossy amber glaze.
- Coat: Toss the sweet potatoes continuously for 2–3 minutes until every piece is evenly coated and shiny.
- Finish: Transfer to a serving plate. Sprinkle with black and white sesame seeds.
- Serve: Garnish with fresh mint and allow the glaze to cool for a few minutes so it becomes slightly crisp.
Recipe Notes
- Keep the heat low when making the glaze to prevent the sugar from burning.
- For an extra-crispy coating, let the glazed potatoes sit undisturbed for 5–10 minutes before serving.
- Japanese sweet potatoes work especially well because their naturally sweet, creamy interior contrasts with the crisp caramelized coating.
- Pro Tip: For the classic Daigaku Imo texture, aim for a crisp, glass-like caramel exterior with a soft, fluffy center.