Simple Way to Make Quick Non-Fried but Crispy Candied Sweet Potatoes

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Homemade Non-Fried but Crispy Candied Sweet Potatoes. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Non-Fried but Crispy Candied Sweet Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Non-Fried but Crispy Candied Sweet Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Non-Fried but Crispy Candied Sweet Potatoes using 4 ingredients and 8 steps. Here is how you can achieve that.

I had these candied sweet potatoes at my friend's house.
My friend passed the recipe on to me, and I created this based on that recipe.

If you turn on the heat beforehand and try to lay out the sweet potatoes, the chances of burning the sweet potatoes are very high. Be sure to turn on the heat afterwards!!
The amount of soy sauce depends on your taste, but I like it thick, resembling mitarashi sauce.
The sweet potatoes will be crispier if you use granulated sugar instead of caster sugar. Recipe by aonksa

Ingredients and spices that need to be Prepare to make Non-Fried but Crispy Candied Sweet Potatoes:

1. 2 medium Sweet potatoes
2. 2 tbsp Vegetable oil
3. 3 tbsp Granulated sugar
4. 2 tsp Soy sauce

Instructions to make Non-Fried but Crispy Candied Sweet Potatoes

1. Chop up the sweet potatoes roughly, and soak in a bowl of water.
2. Put vegetable oil and granulated sugar in the frying pan, and lay the drained and pat-dried sweet potatoes (do not turn on the heat yet)!!
3. Turn on the heat to medium heat, and once the granulated sugar has dissolved, reduce the heat to low, cover with a the lid, then cook for about 5-6 minutes.
4. Remove the lid, flip the potatoes over occasionally, and cook them through. As shown in the photo, the surface of the sweet potatoes should be bubbly.
5. Tilt the frying pan and absorb any excess oil with a paper towel (it's just a small amount, so you should only need 1-2 sheets of paper towels).
6. Roast the sweet potatoes over medium heat, drizzle on soy sauce, then lightly shake the frying pan to coat them, and it's ready.
7. Garnish with black sesame seeds, if you like. (I didn't have black sesame seeds, so I used white sesame seeds instead...)
8. Note: The cooking time will differ depending on how thick you cut the sweet potatoes. They will cook faster if they're cut into bite-sized pieces, rather than large chunks.

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Award-winning Non-Fried but Crispy Candied Sweet Potatoes. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!