Japanese Daigaku Imo: Candied Sweet Potato with Crackly Soy Caramel and Black Sesame

Cut the unpeeled sweet potatoes into irregular bite-sized wedges, rolling the potato a quarter turn between cuts for the traditional rangiri shape.

Serves 4

Ingredients

• 1 1/2 pounds Japanese sweet potatoes (satsumaimo), scrubbed
• Neutral oil, for deep frying
• 1/3 cup granulated sugar
• 2 tablespoons honey
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon black sesame seeds
• A pinch of flaky sea salt

Instructions

1. Cut the unpeeled sweet potatoes into irregular bite-sized wedges, rolling the potato a quarter turn between cuts for the traditional rangiri shape.
2. Soak the wedges in cold water for 15 minutes to remove excess starch, then drain and pat completely dry.
3. Heat 2 inches of oil in a heavy pot to 320°F (160°C). Fry the sweet potatoes in batches for 6 to 7 minutes, until tender inside and lightly golden.
4. Raise the oil temperature to 375°F (190°C) and fry the wedges a second time for 1 to 2 minutes, until the edges are crisp and deeply golden. Drain on a rack.
5. Combine the sugar, honey, mirin, soy sauce and water in a wide nonstick skillet over medium heat. Cook, swirling rather than stirring, until the syrup bubbles thickly and turns a light amber, about 3 to 4 minutes.
6. Add the hot sweet potatoes to the skillet and toss quickly to coat every piece in the glossy caramel.
7. Immediately sprinkle with black sesame seeds and flaky salt and spread the pieces out on a lightly oiled tray so they do not stick together.
8. Let cool for 5 minutes until the caramel hardens into a crackly shell, then serve warm or at room temperature.
9. Daigaku imo, literally university potato, got its name in 1920s Tokyo when the sweet, cheap snack became a favorite of students around Tokyo University. Autumn is sweet potato season across Japan, when roasted yaki-imo trucks roam the streets and satsumaimo appears in everything from rice to pastries, and this soy-tinged caramel version is the beloved sweet-salty classic of the harvest months.

Nutrition (estimated, per serving)

• Calories: 360 kcal
• Protein: 3g
• Fat: 10g
• Carbohydrates: 66g
• Fiber: 5g
• Sugar: 34g
• Sodium: 290mg