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Candied Sweet Potato

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Introduction

Candied Sweet Potato is a delightful twist on the classic sweet potato dish. Infused with rich flavors and perfectly caramelized, this recipe brings together simple ingredients to create an indulgent treat that can be enjoyed as a side or dessert.

Tips for This Recipe

To achieve the best results with your candied sweet potatoes, precision in measurements and careful attention during cooking are key. Ensuring an even caramelization requires patience and consistent stirring.

Why You Will Love This Recipe

The combination of natural sweetness from the potato with a hint of soy sauce and rice vinegar creates a balanced, complex flavor profile. The addition of black sesame seeds adds a unique texture and nutty taste that will make this dish stand out.

Ingredients

  • 1/4 cup granulated or packed light brown sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 2 large Japanese-style sweet potatoes, about 1 pound total weight, unpeeled, cut into chunks
  • 1 to 1 1/2 tablespoons black sesame seeds, freshly dry-roasted

Advised Equipment

To create the perfect candied sweet potatoes, consider these essential equipment:

  • Digital Kitchen Scale/Precision in measuring ingredients/important for adjusting recipes or portion sizes
  • Heavy-Duty Pot/For boiling and simmering the sweet potatoes
  • Candy Thermometer/To accurately control sugar consistency
  • Silicone Spatula/For efficient stirring and scraping of caramelized sugar
  • Chef’s Knife/For peeling and preparing sweet potatoes
  • Cutting Board/Safe surface for ingredient prep
  • Mixing Bowls (Set of 2)/To mix wet and dry components
  • Measuring Cups & Spoons Set/For measuring liquid ingredients accurately
  • Baking Sheet Lined With Parchment Paper/For baking sweet potato variations
  • Airtight Storage Containers (Set of 3)/To store and maintain flavor over time

History of the Recipe

The concept of candied fruits dates back to ancient times, with recipes evolving through various cultures. Sweet potatoes have been a staple in Asian cuisine for centuries due to their versatility and nutritional value. Combining the tradition of candy-making techniques from Western culinary practices with the inherent sweetness of Japanese-style sweet potatoes, Candied Sweet Potato emerged as an innovative fusion dish.

Fun Facts About This Recipe

Did you know that soy sauce, a key ingredient in this recipe, was once considered a luxury item reserved for the wealthy? As trade routes expanded and production methods improved, soy sauce became more accessible to all. Incorporating it into candied sweet potatoes not only adds depth of flavor but also connects us with historical culinary trends.

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Candied Sweet Potato

Candied Sweet Potato

amanda

Equipment

  • Digital Kitchen Scale/Precision in measuring ingredients/important for adjusting recipes or portion sizes

  • Heavy-Duty Pot/Boiling and simmering process required for candying sweet potatoes

  • Candy Thermometer/Accurate temperature control to achieve perfect candy consistency without burning

  • Silicone Spatula/Stirring and scraping off caramelized sugar from the pot more efficiently

  • Chef's Knife/Peeling of sweet potatoes before slicing or cubing

  • Cutting Board/Safe surface to work on while preparing ingredients like sweet potatoes and sugar syrup components

  • Mixing Bowls (Set of 2)/Essential for mixing wet and dry ingredients, combining candied sweet potato with additional seasonings or garnishes

  • Measuring Cups & Spoons Set/Accurately measuring the liquid components and other recipe ingredients

  • Baking Sheet Lined With Parchment Paper/Useful for baking variations of candied sweet potatoes, offering an easy release surface

  • Airtight Storage Containers (Set of 3)/Proper storage to maintain flavor over time

Ingredients

  • 1/4 cup granulated or packed light brown sugar

  • 1/4 cup vegetable oil

  • 2 tablespoons water

  • 1 teaspoon soy sauce

  • 1 teaspoon rice vinegar

  • 1/2 teaspoon salt

  • 2 large Japanese-style sweet potatoes, about 1 pound total weight, unpeeled, cut ran-giri style into chunks

  • 1 to 1 1/2 tablespoons black sesame seeds, freshly dry-roasted

Instructions

1

Instruction 1

Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn't burn.
2

Instruction 2

Once the potatoes are tender, remove the lid and parchment and jiggle the skillet to allow the potato chunks to roll around in the rapidly reducing glaze (the vinegar, by the way, will keep the sugar from seizing after the glaze has cooled). After 6 minutes or so, the water and oil in the skillet will have separated and most of the water will have evaporated, enabling you to remove the lightly glazed sweet potato chunks with little or no oil clinging to them.
3

Instruction 3

Transfer the glazed chunks to a plate, spreading them out in a single layer. Sprinkle with the black sesame seeds. Let cool to room temperature before serving. They keep at cool room temperature for 6 to 8 hours. If you will be keeping them longer, place them in a covered container and refrigerate for up to 2 days. For optimal texture, bring the potatoes back to room temperature before serving.
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