Wash the sweet potatoes thoroughly, cut off the ends, and slice them into 1/2 to 3/4 inch pieces. Soak in water. Use thinner sweet potatoes for easier eating.

Place the sweet potatoes in a pot and add enough water to cover them. Although I use a small pot, a larger pot might be easier.

Bring the pot to a boil, then slightly reduce the heat and add the sugar, honey, and lemon juice. Adjust the sweetness by adding more sugar or honey if desired.

Cover with a piece of parchment or kitchen paper and simmer for 10-15 minutes. Adjust the time based on the size of the sweet potatoes.

When the sweet potatoes are tender enough to be pierced with a skewer, turn off the heat and let them cool to absorb the flavors.

If the sweet potatoes are soft but the liquid hasn't reduced, remove the sweet potatoes first.

Reduce the liquid further, then pour it over the sweet potatoes to let them absorb the flavor.

This dish can be used in bento boxes, as a side dish, or as a snack. Even if you make a large batch, my younger child finishes it quickly (laughs).

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Thanks to everyone who submitted reports on May 5, 2016, this recipe became popular! Thank you (*^^*).

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Thanks to everyone who submitted reports on October 14, 2016, this recipe became popular for the second time! Thank you!

Recipe ID: 20067920
A non-syrupy, easy-to-eat version of candied sweet potatoes.