Daigaku-Imo

Ingredients for 2 servings:

• 2 large sweet potatoes
• e.g. sesame
• 2 tbsp honey, liquid
• ½ liter sunflower oil
• 1 pinch of salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Fried sweet potatoes – Japanese trail mix

Wash the sweet potatoes thoroughly and, without peeling them, cut them into 1-2 cm cubes. Heat the oil in a pan. Dip a wooden skewer into the oil. When bubbles form around the wood, it’s hot enough. Carefully lower the potato pieces into the hot oil, preferably with a ladle to avoid splashing. Fry for about 15 minutes until golden brown. It’s best to divide the potatoes into two batches; adding them all at once will cause the oil to cool too quickly. When the potato cubes have the desired color, remove them from the hot oil with a ladle and place them on kitchen paper to drain. Shake them a few times to prevent too much oil from sticking to the cubes. Divide the fried sweet potatoes into two bowls and mix in a tablespoon of honey and a small pinch of salt to each. Sprinkle with white sesame seeds, if desired. They taste delicious both hot and cold.