Wrap the sweet potatoes in cling film and heat in the microwave for 3 minutes. Once they have softened a little, cut them into chunks.
Slowly fry the potatoes on a low-medium heat until they are soft enough to be pierced all the way through with a skewer.
While the potatoes are frying, heat and combine the ★ ingredients in a frying pan and cook the mixture down.
Drain the potatoes of oil and add them to the frying pan from Step 3. Mix the potatoes with the sauce on a high-medium heat.
Transfer the potatoes to a plate and sprinkle some black sesame seeds over the top.
You can use mizuame starch syrup instead of mirin if you prefer. In that case, please reduce the amount of sugar to 5 tablespoons.
Story Behind this Recipe
This is something that I make often at home. There is a way of making them that uses mizuame starch syrup instead, but I just made a basic sauce with ingredients that I already had in my cupboard. They taste great even without soy sauce as well.
Since these potatoes have been partially cooked in the microwave beforehand they can be fried quickly and have a crispy outside with a floury inside. Please don't overcook them though or the skin may fall apart. If you prefer your candied sweet potatoes with plenty of sauce, please increase the sauce amounts by 1.5x.