Peel the sweet potato rather thickly. Shred the skin and soak in water. Drain well in a colander or a sieve. Use the insides for something else.
Heat a generous amount of oil in a frying pan and stir-fry the potato skin thoroughly until it's crispy.
Add honey and black sesame seeds and mix well. Drizzle some soy sauce from the edges of the pan and mix everything together.
Story Behind this Recipe
When I made sweet potato cake, I had a bunch of potato skins leftover so I made them into daigaku-imo styled kimpira shreds. There's vitamin C and anthocyanin, a type of polyphenol with an antioxidative effect, in the skin of sweet potatoes. Don't let it go to waste.
When you're stir-frying the potato skin, don't move it around too much. It will become crispy and golden brown if you let it cook. Please adjust the amount of honey, black sesame seeds, and soy sauce according to the amount of potato skin.