Salty Caramelized Sweet Potato

Salty Caramelized Sweet Potato

The subtle saltiness is really delicious.

Ingredients: 2 to 3 servings

Japanese sweet potato (Naruto Kintoki variety)
1 medium
Butter (margarine works too)
10 g
1 heaping tablespoon
Salt * Use a tasty salt, such as rock salt, if possible
to taste


1. Wash the sweet potato and cut into bite sized random pieces (you can peel the potato or not, it's up to you). Soak in a bowl of water to get rid of any bitterness, and drain in a colander.
2. Put the sweet potato pieces in a heatproof container. Cover with plastic wrap, and microwave for 3 to 4 minutes. (If a bamboo skewer goes through a piece easily, it's done.)
3. Heat butter in a frying pan and add the sweet potato (on medium-high heat). Mix it up quickly, and when the pieces are coated with butter, sprinkle the sugar.
4. Coat the sweet potato pieces with sugar while rolling them around occasionally, so that they don't burn.
5. When the potato pieces have turned golden brown and crispy, sprinkle with salt to finish.

Story Behind this Recipe

I love the sweet potato variety that's grown in our region, Naruto Kintoki. I adapted the salt-less recipe my older sister has been making for years to make a trendy salty version.