Do you know how hard it is to find recipes for Asian desserts? Ridiculous. They obviously haven't gotten the word that sugar is awesome. They obviously are also missing out on diabetes and high blood pressure, but let's not get too technical. This is about the only thing I could find for a Japanese sweet that didn't involve mochi or red bean paste. And they're actually not too bad. Good job, Japan.
Daigaku Imo (Caramelized Sweet Potatoes)
From Around the World in 450 Recipes by Sarah Ainley
1¼ pounds sweet potatoes
2 to 3 tablespoons canola oil
½ cup granulated sugar
3 tablespoons water
1 tablespoon mizuame (Japanese potato syrup), Lyle's golden syrup, or honey
Black sesame seeds (for garnish)
Peel the sweet potato and slice in half lengthwise. Slice each half into half-moons, about ½-inch thick.
Heat the oil in a large frying pan over medium-high heat. Add the sweet potato and fry until the potato begins to soften. Drain the sweet potato slices on a piece of paper towel and set aside.
Heat the sugar and water in small saucepan over medium heat. The water will come to a simmer and the sugar will melt. Continue to cook until the sugar caramelizes and turns a nutty brown color. Remove the syrup from the heat and stir in the mizuame. Return the syrup to the heat and toss the sweet potatoes in the syrup. When warm, pour the potatoes into a serving dish and sprinkle with black sesame seeds.
Makes 4 servings
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