Cut the sweet potatoes into thin and long sticks, soak in a bowl of water for about 1 minute, and drain.
Pat dry the excess water from the sweet potatoes. Since it is troublesome, I put the sweet potatoes in a skillet and briefly cook it to evaporate the moisture.
In a skillet, melt the butter and saute the sweet potatoes until brown on the surface (they will fall apart if you cook them too long).
Add the ◆ ingredients and cook until the liquid reduces.
Story Behind this Recipe
I love daigaku-imo (deep-fried & candied sweet potatoes), but deep-frying is a lot of work. So I made it in a kinpira-style, and it was really delicious.
Do not over cook the sweet potatoes. Adjusting the amount of the butter changes the flavor from light to rich tasting. If you sprinkle on some roasted sesame seeds (black or white), it will look more like daigaku-imo and it will also be delicious.