Whole Sweet Potato Karintou

Name: Whole Sweet Potato Karintou
Cuisine: American
Ingredients: 2 to 3 Sweet potatoes; 4 tbsp Raw cane sugar (or light brown sugar); 1 tbsp Water; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

My mother used to make this for me when I was growing up. They're a nostalgic snack for me.

Recipe by Ro-zuminto

My mother used to make this for me when I was growing up. They're a nostalgic snack for me.

Recipe by Ro-zuminto

cookpad.japan @cookpad_jp

My mother used to make this for me when I was growing up. They're a nostalgic snack for me.

Recipe by Ro-zuminto

My mother used to make this for me when I was growing up. They're a nostalgic snack for me.

Recipe by Ro-zuminto

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Ingredients

2to 3 Sweet potatoes
4 tbspRaw cane sugar (or light brown sugar)
1 tbspWater
1 tspSoy sauce

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Steps

1

Peel the sweet potatoes, leaving random bits of the skin on. Cut up into easy to eat pieces. Soak in water for about 15 minutes.
2

Pat dry the pieces. Deep fry slowly in 150°C oil.
3

In another frying pan or pot, add sugar and water in that order. When adding water, pour it on the sugar.
4

Melt the sugar over low heat to caramelize. When the sugar has melted, add soy sauce.
5

Add the deep fried and drained sweet potato pieces into the caramelized sugar.
6

If you turn the heat off when the candy is still syrupy, it will be daigaku-imo ("university potatoes").
7

If you keep mixing over low heat, the moisture will evaporate and the sugar will crystallize.
8

When the sugar on the surface has hardened, it's done If you oil the plate lightly before putting the potato pieces on it, they won't stick.