Candied Japanese Sweet Potato Recipe

Japanese sweet potatoes: These are the star of the dish, known for their purple skin and yellow flesh, offering a unique sweetness and texture.

Sugar: Used to create the caramelized glaze that coats the sweet potatoes.

Soy sauce: Adds a savory, umami flavor that balances the sweetness.

Mirin: A sweet rice wine that enhances the overall flavor profile of the dish.

Vegetable oil: Used for cooking the sweet potatoes until they are tender.

Sesame seeds: Optional garnish that adds a nutty flavor and a bit of crunch.

When preparing Japanese sweet potatoes, ensure they are cut into uniform chunks to promote even cooking. To achieve a perfectly caramelized exterior, maintain a consistent medium heat and avoid overcrowding the skillet, which can cause steaming instead of caramelizing. Stir the potatoes gently to prevent breaking them apart, allowing the sugar and soy sauce mixture to coat each piece evenly. For an added layer of flavor, lightly toast the sesame seeds before garnishing.

• japanese sweet potatoes - Substitute with regular sweet potatoes: Regular sweet potatoes have a similar texture and sweetness, making them a suitable alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slightly different but pleasant flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with ½ teaspoon of sugar to mimic the sweet and tangy flavor of mirin.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute.

• sesame seeds - Substitute with chopped nuts: Chopped nuts like almonds or peanuts can add a similar crunch and nutty flavor for garnish.

• Allow the candied Japanese sweet potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled sweet potatoes to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The candied sweet potatoes will keep well for up to 4-5 days.
• For longer storage, consider freezing. Place the cooled sweet potatoes on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid, about 2-3 hours.
• Once frozen, transfer the sweet potatoes to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 2 months.
• To reheat, thaw the sweet potatoes in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or use a microwave for a quicker option. Add a splash of water or a bit more soy sauce if they seem dry.
• For a crispier texture, consider reheating in an oven preheated to 350°F (175°C) for about 10-15 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the candied Japanese sweet potatoes in a single layer on a baking sheet. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until heated through. This method helps maintain the caramelized texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the leftover sweet potatoes and stir occasionally until they are warmed through, about 5-7 minutes. This method helps to re-crisp the exterior while keeping the inside tender.

• Microwave Method: Place the candied sweet potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, stirring halfway through. This method is quick but may slightly soften the caramelized coating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potatoes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the exterior while keeping the inside tender.

• Steaming Method: Place the candied sweet potatoes in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain moisture and prevents the sweet potatoes from drying out.

• Large skillet: A wide, flat-bottomed pan used for cooking the sweet potato chunks evenly.

• Peeler: A tool to remove the skin from the Japanese sweet potatoes.

• Knife: Used to cut the sweet potatoes into chunks.

• Cutting board: A flat surface to safely cut the sweet potatoes.

• Measuring cups: Used to measure the sugar, soy sauce, and mirin accurately.

• Spatula: For stirring the sweet potatoes and ensuring they are evenly coated with the sauce.

• Serving dish: A plate or bowl to serve the candied sweet potatoes.

• Optional sesame seeds: For garnishing the finished dish.

Prep ingredients ahead: Peel and cut the japanese sweet potatoes in advance and store them in water to prevent browning.

Use a microwave: Partially cook the sweet potato chunks in the microwave for 5 minutes before adding them to the skillet.

Measure sauces beforehand: Pre-measure the soy sauce, mirin, and sugar so you can quickly add them when needed.

Uniform size: Cut the sweet potatoes into uniform chunks to ensure even cooking.

Non-stick skillet: Use a non-stick skillet to reduce the need for constant stirring and prevent sticking.