Rinse the sweet potatoes well, then roughly chop into pieces. Soak in water for about 10 minutes. I recommend cutting with pointed ends since the tips will turn out crispy.
Put 3 tablespoons vegetable oil in a frying pan, sprinkle 3 tablespoons sugar, well drained and dried pieces of sweet potato, cover and stir-fry over medium heat.
When the oil starts to loudly crackle and pop, reduce to low heat, and deep fry for about 10 minutes. Once a skewer can be inserted through the potatoes, coat in melted sugar while continuing to stir-fry.
Once the surface of the potatoes reaches an even crispness, transfer to a dish and generously sprinkle sesame seeds and serve. The excess oil will remain in the pan and not on the potatoes, making this a healthy dish!
One trick in stocking your sweet potatoes: Store sweet potatoes that still have dirt on them in a lidded Styrofoam box. Don't put them in the fridge.
Cookpad users "Bochiko-mama" and "Funikko" substituted honey for sugar.
Story Behind this Recipe
This recipe was given to me by a friend. When I told it to a co-worker, after using it several times, she told me how easy and delicious it was and asked me why I didn't post the recipe here.
By adding 1/3 teaspoon vinegar in Step 2, the sugar will melt and become smooth, making it easier to coat the potatoes. For those who prefer a sweet and salty taste, add soy sauce when stir-frying in Step 3. Remove the lid carefully, (just pick it up and slowly move it parallel to the pan), to make sure you don't drip any water into the oil.