Authentic home cooking from Japan, with US measurements. 
Sweet Potato Tempura
This dish is great as a snack or as a side for a meal.
Recipe background:
I received some sweet potatoes as a gift, and the person who gave them to me said, “They taste best as tempura!” As you’d expect from a sweet potato farmer—they were absolutely delicious!
Sweet Potato Tempura
This dish is great as a snack or as a side for a meal.
Recipe background:
I received some sweet potatoes as a gift, and the person who gave them to me said, “They taste best as tempura!” As you’d expect from a sweet potato farmer—they were absolutely delicious!
Open in Cookpad AppSteps
- 1
Wash the sweet potato thoroughly under water and dry it with a cloth or paper towel.
- 2
Slice into rounds 1/4 to 2/5 inch thick (about 5 mm to 1 cm).
- 3
Lightly dust the sweet potato slices with a little extra flour (not from the measured amount).
- 4
In a bowl, combine the flour and salt. Add water little by little and mix gently until just combined and still a bit lumpy.
- 5
Heat oil to 320–340°F (160–170°C). Dip the sweet potato slices into the batter and fry them.
- 6
Check doneness by piercing with a skewer. The tempura is ready when the surface is crisp and golden.
- 7
Serve on a plate. Enjoy while hot and freshly fried.
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