Easy Japanese Recipes

Candied Sweet Potatoes 大学芋

Candied Sweet Potatoes (Daigaku Imo) | Easy Japanese Recipes at JustOneCookbook.com

Fall is here and it’s my favorite season of the year.  I love how leaves turn into beautiful colors and make joyful crackling sounds as you step on them.  And I love these Candied Sweet Potatoes (Daigaku Imo, 大学芋) during this season.

Candied Sweet Potatoes (Daigaku Imo) | Easy Japanese Recipes at JustOneCookbook.com

I deeply miss Japan’s beautiful autumn and the freshly harvested rice and crops available during this season. We say, “Fall is a season for big appetites”.  And it’s true.  After brutally hot summer days, our appetite is back and ready to enjoy freshly harvested treats from the fields.

When I was in kindergarten, I remember I went to harvest sweet potatoes with class as part of a school excursion.  We brought home freshly harvested sweet potatoes and my mom made these candied sweet potatoes.

The sweet potatoes were deep fried till crispy, glazed in a sweet sugary syrup and finished with a sprinkle of black sesame seeds.  My dad and I love all kinds of potatoes and we would be quiet for the next few minutes while we devoured them.

Candied Sweet Potatoes (Daigaku Imo) | Easy Japanese Recipes at JustOneCookbook.com

In Japanese, these candied sweet potatoes are called Daigaku Imo (大学芋), literally meaning “University Potatoes”.  There are a few theories regarding the origin of name (according to Japanese Wikipedia) but basically this dish was a popular snack at universities in Tokyo during early 1900’s.

This snack is still popular today and can be found at many food stands and school festivals during the fall season.  However, as I live outside of Japan, only way to enjoy this snack is to make my own at home.

Candied Sweet Potatoes (Daigaku Imo) | Easy Japanese Recipes at JustOneCookbook.com

I’ve been deep frying the sweet potatoes just like how it’s traditionally made until this year.  Then my friend suggested this new method: a combination of steaming and very shallow frying.

To be honest, I was skeptical.  There’s no way the candied sweet potatoes can taste better than old-fashion deep fried method.  Right?

Well, I gave it a shot.  And I was blown away.  This candied sweet potatoes recipe is pretty close to deep fried version and I’ve been making this dish more frequently than ever because it’s super easy to make and delicious!

The sweet potatoes are crispy outside and inside is cooked till the right soft texture.  The sticky sugary outer layer makes this a wonderful dessert or afternoon snack.

I hope you enjoy this sweet and slightly savory daigaku imo this fall.  Thank you so much for reading!

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Candied Sweet Potatoes
Prep time
Cook time
Total time
Serves: 2
  1. We don’t peel the skin of sweet potato so wash carefully.
  2. Cut diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.
  3. Soak in water for 15 minutes to remove starch. Change the water a few times.
  4. Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking.
  5. Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.
  6. Dry the sweet potatoes completely with paper towel and place in the pan.
  7. Cover with the lid and turn on the heat to medium.
  8. When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.
  9. Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly (I personally prefer it a bit tougher than completely soft texture). Now transfer to the serving plate/bowl and sprinkle black sesame seeds.
* Vinegar helps the sugar from hardening when it cools down.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Posted in: 30 Minutes Or Less, Autumn, Quick & Easy, Side Dishes, Snacks, Vegetables, Tofu & Eggs, Vegetarian

Leave a Comment

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  • Belinda @zomppa October 15, 2013, 4:46 pm

    I love fall food – sweet, warm, and bright!

  • Monica October 15, 2013, 5:19 pm

    Oh Nami – I LOVE sweet potatoes and particularly, Japaneses sweet potatoes. I’m really lucky that a nearby Asian market carries them. I buy my stock every week and I love one with lunch or dinner. It’s so good! I roast them and they are just amazing plain. I’ve never heard of eating them this way and I’m sure I would love it. (Nami, do you like chestnuts also? That’s another one of my favorites and I remember enjoying them in Japan years ago and buying some on the streets and they gave us the most ingenious picks that would cut the chestnut and allow you to use it as a scoop as well. If you have any good chestnut tips/recipes, I would love that!)

  • A_Boleyn October 15, 2013, 5:20 pm

    This looks like a very unique cooking method but I’m sure the results are worth the effort. It probably wouldn’t be a weeknight meal but great for the weekend when I have a bit more time.

  • donna mikasa October 15, 2013, 5:25 pm

    Thank you for sharing this recipe! It looks so delicious and such a healthy snack! I enjoyed your video, too!

    • Nami October 20, 2013, 8:54 pm

      Thanks so much Donna! :)

  • Mel October 15, 2013, 5:43 pm

    This looks good at anytime when you feel hungry for so munching.

  • Kim | a little lunch October 15, 2013, 5:58 pm

    Nami, every time I visit your blog I find a taste treasure! Your version of sweet potatoes would be a neat “international” component to our traditional Thanksgiving dinner. (I like the color of the Japanese potato skins, too, and hope they’ll “translate” well with the regular ol’ orange-skinned variety here.) Rice vinegar sounds like the perfect counterpoint to the inherent sweetness of this dish, too. By the way, I never question your recipe “tweaks” because they’re so well-researched and tested! Quick question… if I can’t find black sesame seeds, do you think toasted “regular” seeds would work?

    • Nami October 20, 2013, 8:59 pm

      Hi Kim! Thank you so much for your kind words. :) The black sesame and white sesame tastes different. It’s similar but white sesame has stronger flavor. So if you were going to use white sesame seeds, sprinkle a little bit. You don’t want to overwhelm the sweet potato flavor with sesame. Hope that helps. :)

  • melissa f. October 15, 2013, 6:16 pm

    oh my! this looks so good and I have just about everything, i’m so making this!

  • Denise Browning@From Brazil To You October 15, 2013, 6:22 pm

    I love these Asian-style sweet potatoes, Nami! Such a simple yet great recipe.

  • Karin October 15, 2013, 6:40 pm

    Hi Nami. Thanks for the tip on the vinegar. I tried making this before without the vinegar and the sugar coating became so hard. Now I know the secret.

    • Nami October 20, 2013, 9:11 pm

      Hi Karin! You’re welcome! Me too, I didn’t add the rice vinegar before – although I love the harden crispy part, it’s too much to handle. After adding the vinegar, it’s so easy to handle! Even after cool down, it won’t become like rock hard. Hope you like this recipe! :)

  • Kelly October 15, 2013, 6:42 pm

    Yum, I love any sweet potato dishes and this sweet and savory dish sounds delicious. Thanks for sharing the great tip to avoid deep frying – can’t wait to try :) Pinning.

  • Laura McLoughlin October 15, 2013, 6:50 pm

    What’s interesting is I just had this for school lunch for the first time in Korea yesterday! (I guess it might be Korean style but the ingredients seem pretty much the same!) Laura

  • john@kitchenriffs October 15, 2013, 7:00 pm

    This looks like such a terrific recipe! Sweet potatoes make a great dessert, and this way of making them is new to me (quite different from the candied sweet potatoes that appear on many Thanksgiving tables). Really fun recipe – thanks so much.

  • Kitchen Belleicious October 15, 2013, 7:48 pm

    oh friend you outdid yourself on this one. I mean incredible doesn’t even begin to explain it. I cn just taste how sweet and chewy they are.

  • minnie@thelady8home October 15, 2013, 8:51 pm

    Ahhh!! So delicious….and the clicks are just mind blowing……love love love it!

  • Bam's Kitchen October 15, 2013, 9:03 pm

    Nami-san, Fall is my favorite season in Japan as well. It is a very magical time of the year. I love the colorful trees, especially the ginko trees. Your recipe just brought all of the memories flooding back. I can’t wait to give your recipe a go as it sounds so easy but happy to hear that you still get that hard crispy exterior and smooth soft interior. Great after school snack for the kids. I bet this will be a highly requested item in their bento boxes for school. Ja Mata, BAM

  • Laura (Tutti Dolci) October 15, 2013, 9:42 pm

    I love sweet potatoes, these sound absolutely delicious!

  • Kate October 15, 2013, 10:18 pm

    Yes!! Thanks for posting this recipe! This was one of my favorite snacks in Japan when I last visited and the colder weather is perfect for it. So good in bento! I never think to actually make them myself so thanks for the motivation and instructions.
    – Kate from liquidyolk.com

  • Eliizabeth @Mango_Queen October 15, 2013, 10:24 pm

    This is fantastic. We also have a sweet potato in the Philippines and combined with glazed sugar makes a similar snack like yours. Only difference is we don’t put black sesame seeds or the vinegar and soy sauce. But now you’ve made me curious and I want to try your version. Great video! Thanks for sharing, Nami. Enjoy the week.

  • TheKitchenLioness October 16, 2013, 1:04 am

    Dear Nami, this is the first time I heard about Japanese sweet potatoes, I do not think that I have seen them in stores around here or at my favorite Asian market but your pictures are so amazingly mouth-watering, I will ask for them and try to hunt them down so that I can make these for my family. This recipe certainly sounds too good not to try it out!

  • Mich Piece of Cake October 16, 2013, 1:37 am

    Wow, I would love to try these as well… looks so delicious and definitely healthier than the deep fried version.

  • Giulietta | Alterkitchen October 16, 2013, 1:42 am

    I honesly can’t imagine how these taste like, ’cause I had sweet potatoes just once, in an Argentinian stew made with lentils.
    Your dishes always amaze me, Nami!

  • Vicki Bensinger October 16, 2013, 2:57 am

    For the first time this year I had a white sweet potato. It wasn’t calledJapanese but from the looks of yours I wonder if that’s what it actually was. I know it was very tasty. Your recipe sounds great and I like the method of wrapping the lid with a towel. I will have to try that. Thanks for sharing.

  • Caroline Taylor October 16, 2013, 3:33 am

    I love the sound of these, would never have thought of trying it!

  • Ramona October 16, 2013, 3:44 am

    I would love to try these candied sweet potatoes. I love that they have a bit of savoriness to them. :)

    • nancy October 20, 2013, 4:13 pm

      This recipe is not as easy as it looks – perhaps it is easy but mine was a disaster!!! Every thing was matching your pictures then all of the sudden my potatoes started turning very dark and the syrup (I call it) turned into a rock hard mess. It carmelized and it was awful. Where did I go wrong? It looked really good in the beginning then wham!! I will try it again after I hear from you with your opinion (I hope) Thank you

      • Nami October 20, 2013, 5:53 pm

        Hi Nancy,

        Thank you for your feedback. I’m sorry yours didn’t turn out well. I want to check with you a few things that are important here.

        * size of pan – was yours bigger? Maybe not enough oil to cover while cooking?
        * heat – Maybe it was too strong? Please adjust to your gas/electric stove.
        * oil – Did you use vegetable oil? For example, olive oil is not appropriate for frying in this case.
        * rice vinegar – this is the key ingredient for not crystallizing the sugar.
        * sweet potatoes – Did you use Japanese ones? If not, the texture may be slightly different and you need to adjust the cook time. Also, make sure the sweet potato pieces were the same size and weren’t overlapping to maintain the same cooking time for all pieces.
        * the lid – Were you able to block the condensation from dripping to the pan from the lid? It’s important trick to keep make it crispy.

        You see how I cook through the video and step by step pictures so there is no secret. I’ve been making this for many times this year (we really love this recipe). I hope you can succeed next time. As I wasn’t in your kitchen, it’s very hard for me to pin point the reason(s) why it went wrong. But I REALLY hope to help you.

        Hope that helps. :)

        • nancy October 20, 2013, 6:20 pm

          thank you for your quick reply – the pan I used was a good size so no potato overlapped each other. I did do the lid cover with towel, used Japanese potatoes (my favorite) and while reading your reply I was thinking perhaps I did not turn the heat (electric) down enough. Perhaps I overcooked the potatoes and all of the sudden it turned very dark. Thanks for you reply and I will try again because I love those potatoes. You said since I am not in your kitchen – you can top over any time you want – haha! I will try again and let you know how it turns out.

          • Nami October 20, 2013, 9:26 pm

            Hi Nancy! Okay, try cooking on lower heat and make sure to turn every 2-3 minutes (if you know inside is already cooked, you can turn up a little bit to make it crispy). I wish I could be in your kitchen and we can cook together! But we’ll be fighting over these when they are done. :D Haha Good luck!!!

  • Patricia Brown October 16, 2013, 3:44 am

    Hello Nami,

    Your recipe for Candied Sweet Potatoes looks fantastic! I am always looking for new Thanksgiving dinner ideas and I think these potatoes will be a step up from the usual sweet potato casserole with marshmallows. Thank you.


    • Nami October 20, 2013, 9:29 pm

      Hi Patricia! Hope you will enjoy this recipe as much as we do. I’ve never tried sweet potato casserole with marshmallows….. I bet my son (who loves marshmallows) will love it!

  • easyfoodsmith October 16, 2013, 5:21 am

    This simple and delicious recipe of sweet potatoes sounds very tempting. I have mostly had sweet potatoes as savory and this candied form is something I would love to try soon.

  • Alice October 16, 2013, 5:53 am

    I love sweet potatoes and this I know I will enjoy
    Thks for sharing Nami
    I’ve been visiting your blog often lately for your inspiring Japanese dishes
    I made a few and I enjoyed all of them :)

  • Maureen | Orgasmic Chef October 16, 2013, 5:54 am

    When I saw the title I knew these potatoes would look like they came from Georgia. :) Wow, they look fantastic!

  • Carmen October 16, 2013, 6:34 am

    That make my mouth water. Like always thanks for the recipe.

    • Nami October 20, 2013, 9:30 pm

      Thank you so much for your kind feedback Carmen! :)

  • Chef and Sommelier October 16, 2013, 6:38 am

    Thumbs up for a wonderful recipe and video!

  • Cristina October 16, 2013, 6:45 am

    Looking forward to trying these sweet potatoes. I’ve only ever roasted or baked them. This is a tasty alternative and method (going to have to make this for my Mom, she’ll luv it!). :)

  • Yelena October 16, 2013, 6:49 am

    Hello dear Nami, I am so happy to see you new video, looks very professional! Your husband and you are doing an amazing job. I wish my husband can be more involved in my blog-))

    The recipe itself is very unique!

    Have a lovely day,



  • Natasha @ The Cake Merchant October 16, 2013, 6:52 am

    I’m going to look for japanese sweet potatoes at the asian market near me. I really like that these are shallow fried and not deep fried. I’m scared of all the hot oil involved when deep frying, so this method looks easier (and healthier)!

  • Belinda @themoonblushbaker October 16, 2013, 7:08 am

    I have been loving my sweet potato too. Recently I made honey sweet potato bagels and miso sweet potato ice cream, yep I am addicted. I love candied potato, but never knew how to make it. I am gong to try it this weekend!

  • jeanette October 16, 2013, 8:18 am

    Nami – I’ve heard of these candied sweet potatoes but never tried them. They look incredibly good!

  • Orchidea October 16, 2013, 9:09 am

    I love the fall season too and it is my favorite season too! Very nice recipe, I never heard about candied sweet potatoes but it sounds very interesting and I would like to try. In Sweden potatoes are very popular and I can easily find sweet potatoes too… Let’s see if I will manage to try this next week, now that I am in maternity leave I have time to experiment new recipe… until the baby comes.

  • Sandra | Sandra's Easy Cooking October 16, 2013, 9:44 am

    I watched your video last night and enjoyed it. Love how you made these sweet potatoes, I can already imagine the taste and texture. It must me delicious! Instead of me pouring maple syrup or honey I can now make these. Awesome! Yummy Pics and great post, Nami!

  • Hari Chandana October 16, 2013, 10:49 am

    Very well explained.. thanks for sharing!!

  • Nik@ABrownTable October 16, 2013, 12:00 pm

    The candied sweet potatoes look delicious, I like the idea of pre-steaming and then frying, I will definitely try this out soon!

  • Evelyne@cheapethniceatz October 16, 2013, 1:12 pm

    I have never seen these but they look awesome. I am already a fan of sweet potatoes and I have a sweet tooth! Thank you for sharing!

  • Shibi Thomas @FlavzCorner October 16, 2013, 1:15 pm

    I loved the color of these candied sweet potatoes, very appealing. I never tried frying it though. With the sugar glaze, it makes a yummy desert or a good evening snack with some tea.

  • sippitysup October 16, 2013, 3:11 pm

    This is well timed. I bought some jujubes this week. Lost for what to do with them I candied them in sugar syrup on the stove until they were like dates. They were so tasty I decided to use them as a garnish on a pudding. Some unusual and unexpected like pumpkin or (wait for it) sweet potatoes. Only I wanted my sweet potato pudding to be flavored just as unexpectedly. No cinnamon and spice for me… but sweet soy and sesame may just work. Thanks. GREG

  • yummychunklet October 16, 2013, 4:39 pm

    You can never go wrong with candied!

  • nancy October 16, 2013, 5:43 pm

    I love the videos!! I liked the way you showed how you cut the potato in a special way. Japanese sweet potatoes are the absolute best tasting of all the sweet potatoes. I have gotten my daughter hooked on your website and she couldn’t believe how easy you make your recipes with the pictures. Thanks again for great recipes and your videos!!

    • Nami October 20, 2013, 9:34 pm

      Thanks so much for introducing my blog to your daughter and I’m really glad to hear she thinks pictures are helpful. It takes extra time and I thought of giving up many many times… but feedback like this kept me going. :) Thank you once again!

  • Daisy@Nevertoosweet October 16, 2013, 6:26 pm

    I love candied sweet pototatoes!!! But it’s quite hard to find here in Australia and I didn’t know that it was actually quite easy to make I just need to find some japanese style sweet potatoes and try making them :)

  • Hotly Spiced October 16, 2013, 6:37 pm

    I have a confession: I have never had a candied sweet potato! This is a new method of cooking sweet potatoes for me and I’d like to try this. They look very delicious xx

  • mjskit October 16, 2013, 8:03 pm

    What a great video! Short, sweet, great instructions, and visually pleasing! Definitely need to be watching more. :) After seeing how these are made and the result, I can’t imagine why anyone would want to fry them. These potatoes look perfect so how could you beat perfection! I discovered the Japanese Sweet potato last year and fell in love, so I look forward to making these.

  • Asmita October 16, 2013, 8:07 pm

    Hi Nami,
    This looks fantastic!

  • Sarah | The Sugar Hit October 16, 2013, 11:40 pm

    Gorgeous photos, and those sweet potatoes sound absolutely delicious. Beautiful, simple flavours, straight from Japan.

  • Lorraine @ Not Quite Nigella October 16, 2013, 11:41 pm

    I remember these from living in Japan! When they were good they were spectacular! :D

  • shaz@shazkitchen October 17, 2013, 12:21 am

    Love the contrast of colours. As I live in a tropical country, what we cook and eat are not exactly seasonal other than food associated with special occasions.

  • The Ninja Baker October 17, 2013, 12:56 am

    大学芋大好き!やり方とレシピ本当に助かります。どうもありがとう =)


  • cquek October 17, 2013, 12:58 am

    Another gorgeous dish from you! Looks spectacular!

  • Vivienne October 17, 2013, 5:38 am

    Ohhh this is my mother’s fav way to eat her sweet potatoes! I hope I will get to try more when I visit Japan soon :)

    Oh, and that’s so awesome for kindergarden excursion to go harvest sweet potatoes!

    Btw, I just noticed your new profile photo! Nami you’re so pretty! :)

  • Ashley Bee (Quarter Life Crisis Cuisine) October 17, 2013, 6:47 am

    I have never seen sweet potatoes like this! They are beautiful and I’m sure tasty, too :)

  • Ash-foodfashionparty October 17, 2013, 8:08 am

    Oh, Nami this looks so delicious. For a moment I thought they were nigella seeds, but love the use of black sesame seeds in it. The pictures are so pretty, the colors work so well together.

  • Jenny October 17, 2013, 8:22 am

    Oh those look just so divine, Nami. I adore sweet potato, but we mainly get the orange ones here – not nearly as nice – too squidgy! But our local store gets them now, so I’ll definitely try this.

  • Purabi Naha | Cosmopolitan Currymania October 17, 2013, 9:59 am

    The video is super-helpful! Loved the concept of candied potatoes: never had anything like this before! And also it is so easy!

  • Daniela October 17, 2013, 11:45 am

    We are definitely at the same wave lenght, Nami :)
    Just mentioned in my last post that fall is my favorite season.
    I can imagine how beautiful fall must be in Japan.
    My husband is a huge sweet potato fan and will be delighted with this recipe.

  • rika October 17, 2013, 12:13 pm

    I love candied sweet potatoes or Daigaku Imo! They look so pretty with the black sesame seeds. Thank you for taking the time to post step-by-step photos, I really appreciate it!

  • Kate@Diethood October 17, 2013, 1:50 pm

    The colors are absolutely stunning! Beautiful job, Nami, as always!! xo

  • Sandra October 17, 2013, 3:27 pm

    Oh my goodness I can’t wait to try this method. Sweet Potatoes are my favorite veggie and I can eat them just microwaved and plain. However, after seeing these I want this to be my new favorite way of cooking them. This is the first time I’ve seen a Japanese sweet potato and I hope I can find them at our teeny tiny Asian market.

  • Monet October 17, 2013, 8:13 pm

    Ah! These look and sound so good! We love sweet potatoes around here…they also remind me of fall…but I’ve never had them like this before. Can’t wait to try (as always when I visit here!)

  • Yi @ Yi Reservation October 17, 2013, 9:56 pm

    Nami, good job on the beautifully made video instruction! I adore yam and the sweeter the better! This is probably going to be my next dessert idea for a party. Thanks for sharing the recipe!

  • Katerina October 18, 2013, 5:40 am

    I love sweet potatoes and I say we live to learn new things! Socrates a very big Greek philosopher said, I grow old and i always learn. I love your potatoes Nami!

  • chicago foodie girl October 18, 2013, 8:30 am

    Oooh, delicious! I love sweet potatoes — these look fantastic!

  • Amy (Savory Moments) October 18, 2013, 9:40 am

    Wow! I love sweet potatoes just baked in the oven, but this looks like a fantastic way to enjoy them!

  • gloria October 18, 2013, 5:46 pm

    I love sweet potatos and these look absolutely beautiful Nami!!

  • Valerie | From Valerie's Kitchen October 18, 2013, 6:36 pm

    We love sweet potatoes and up until I read your post, I thought I had seen them prepared every possible way. This is such a unique method and I’m sure they are amazing!

  • Sissi October 19, 2013, 10:05 am

    What an original snack (or dessert?). The photographs are particularly beautiful and the video so impressive! How do you manage to produce such time consuming posts in such short intervals! I guess I will never know… You are amazing!

  • PolaM October 19, 2013, 2:08 pm

    They do look amazing! Have to try them!

  • Dedy@Dentist Chef October 19, 2013, 8:55 pm

    We used to to cooked the sweetg potato in melted palm sugar over here in Indonesia Nami,
    but never try the carmel/candied version…..
    btw, i love the color of your unpeeled sweet potato, the skin add some fibers intake too!

  • Yan October 20, 2013, 8:17 pm

    Is there any other name for the Japanese sweet potatoes you used? The Asian store I go to have all these kinds of different sweet potatoes and they all look very similar…

    • Nami October 21, 2013, 9:47 pm

      Hi Yan! We call it “Satsumaimo 薩摩芋”. Hope that helps! :)

      • Yan October 22, 2013, 7:12 pm

        Thanks a lot!

  • Raymund October 20, 2013, 10:57 pm

    Hey Nami we have something similar in the Philippines its called Kamote Cue, same concept but we dont use soy sauce just brown sugar then we serve them on skewers

  • Shema | LifeScoops October 21, 2013, 8:48 am

    My experience with sweet potatoes is pretty limited… Glad to see this recipe, I am going to try this out soon.

  • Archana @ FeedingTheFoodie October 21, 2013, 12:27 pm

    I just bought a large sweet potato and wanted to try something different. This is such a great new recipe.

  • Charles October 22, 2013, 7:16 am

    Mm, this looks really nice! I wonder, do you think Korea has a similar recipe? I had something which seemed really familiar to this in a Korean restaurant one time and loved it!

  • Suzanne October 22, 2013, 8:02 am

    What a unique way to eat sweet potatoes, I’m sure they are yummy with that sweet syrup. We eat them in the “french fry” form but I never thought to try them in larger chunks. I love Fall too and the foods that accompany it

  • Sylvie @ Gourmande in the Kitchen October 23, 2013, 7:19 pm

    That’s so true, fall is when our appetites grow at the anticipation of the rich and warming foods of the cooler months ahead!

  • Asmita October 25, 2013, 3:32 am

    Love this and your video.

  • Mr. & Mrs. P October 25, 2013, 11:37 am

    Beautiful!! This is a great fall side

  • Tina Driz October 25, 2013, 6:40 pm

    I am making them now Nami I got all the ingredients well without the black sesame seeds forgot that one next time lol. Wish me luck it looks good from the video experimenting them for Thanksgiving! ty

    • Nami October 25, 2013, 9:04 pm

      Hi Tina! Hope you enjoyed this dish as much as we do! :)

  • Shirley October 27, 2013, 7:49 pm

    The color of these potatoes is beautiful! And these sound delicious. I like your method of covering the lid with a dish towel to prevent steam from spattering in the oil. Will have to try sometime!

  • Stephanie November 1, 2013, 11:26 pm

    So this was the recipe you were talking about. I can’t wait to make this! ^_^

  • Candice November 15, 2013, 12:56 pm

    Hi Nami,

    Can the candied sweet potatoes be eaten cold? I have a Thanksgiving dinner w/ friends and wanted to make this dish, but wasn’t sure if it’s good to eat cold.

    • Nami November 17, 2013, 2:26 am

      Hi Candice! This is totally up to preference. I (as a huge sweet potato fan) can eat this hot, warm, at room temperature, cool, and cold. It’s more like savory snack, than food/side dish so eating at room temperature is okay to me. Compared to the times I deep fried to make this, the sugar syrup never become super rock hard, so I think it should be okay to bring for Thanksgiving dinner. :)

  • Khadija November 23, 2013, 5:10 pm

    Hi Nami…I just made these today and they were amazing!! Wish I had taken a pic to put on instagram and tag you but I just ate them all in one go. they were that yummy!! I’ll take a pic next time :) Also, I used olive oil (light) and they turned out fine…I read later in one of the comments you said not to use olive oil (oops!) but no problem!

    • Nami November 24, 2013, 1:33 am

      Hi Khadija! So glad to hear you liked this recipe!! And thank you for letting me know light olive oil works! :)

  • Fabio August 6, 2014, 10:46 am

    Hi! :) – Do you eat it as snack or as side dish?

    • Nami August 6, 2014, 11:41 am

      We eat it as a snack. :)

  • Sandhya Hariharan August 16, 2014, 4:35 am

    Oh this is soo gorgeous .. I love Sweet potato ,steamed . Sugar glazed and toasted on a pan sounds soo warm and delectable….

  • Faleen September 2, 2014, 4:40 pm

    What is the difference between an American and a Japanese sweet potato please… Thank you in advance for your reply.

    • Nami September 2, 2014, 5:13 pm

      Hi Faleen! First of all, it tastes a bit different. Japanese sweet potatoes are much sweeter (so it is used in many dessert recipes). The color of the sweet potato is yellow inside and purple outside. The texture is harder when it’s cooked (doesn’t get so mushy). Maybe the following links I found might help?


      • Faleen September 2, 2014, 7:05 pm

        Thank you very much for the information and for answering so quickly….i will have to look into finding a market that carries them and give it a try…i usually enjoy trying new things. :-)

        • Nami September 2, 2014, 10:36 pm

          Faleen, usually you can find in Japanese grocery stores, Asian markets, farmer’s markets etc… Fall is coming so it’s a perfect timing! (if you are in the US). :)

  • Barbara April 5, 2015, 11:57 pm

    Hi Nami,
    I’m slowly working through all your recipes and this seems like a super simple and wonderful snack to make! Can I substitute the Japanese sweet potato with a regular orange sweet potato? I live in Australia and I don’t have easy access to that particular sweet potato unfortunately :(
    Also, is rice vinegar the same as sushi seasoning or are they slightly different?

    Thanks so much!

    • Nami April 6, 2015, 5:16 pm

      Hi Barbara! Thank you for checking and trying my recipes! Although I haven’t tried this recipe with orange sweet potatoes, you can definitely substitute. They are not as sweet as Japanese sweet potatoes, so please adjust the sugar amount. And rice vinegar and sushi vinegar is different. Sushi vinegar includes rice vinegar, sugar, salt (and more ingredients for a bottled sushi vinegar). :)