Quick, Comforting Snack Sweet Potatoes with Kinako
I used to make this recipe when I wanted to eat sweet potatoes.
Back then I didn't add kinako, but I do now because I like the way it tastes.
This is a mild-tasting snack that brings back memories.
These do not turn out crunchy like Daigaku-imo (candied sweet potatoes), but will be soft and flaky.
When the sweet potato soften, make sure to turn down the heat to low. Then add the sugar and kinako and mix! (Be careful not to let it burn). Recipe by Totono mama chan
Quick, Comforting Snack Sweet Potatoes with Kinako
I used to make this recipe when I wanted to eat sweet potatoes.
Back then I didn't add kinako, but I do now because I like the way it tastes.
This is a mild-tasting snack that brings back memories.
These do not turn out crunchy like Daigaku-imo (candied sweet potatoes), but will be soft and flaky.
When the sweet potato soften, make sure to turn down the heat to low. Then add the sugar and kinako and mix! (Be careful not to let it burn). Recipe by Totono mama chan
Cooking Instructions
- 1
Wash the sweet potato, and peel it if you like (it tastes better with the skin). Cut into thin sticks, as instructed below.
- 2
Cut the sweet potatoes into chunks like this.
- 3
Now, thinly slice like this.
- 4
Then julienne.
- 5
Soak the sweet potato slices in water for about 30 minutes to remove excess starch.
- 6
Heat vegetable oil in a frying pan. Strain the sweet potatoes, add to the pan, and stir fry over medium heat.
- 7
Stir constantly with cooking chopsticks so that the sweet potatoes completely absorb the oil. Do not add oil even if it has all been absorbed. Continue stir frying over medium heat.
- 8
When the sweet potato soften and become golden brown, turn the heat to low and add the sugar. Stir well, making sure all the sweet potatoes are coated with the sugar. When the sugar dissolves, add the kinako and stir.
- 9
Done. Add more kinako and sugar to your liking!
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