Ingredients
The following ingredients have 4 Servings
- 1 pound Japanese Sweet Potato (about 2 not fat or round) with red skins
- 4 tablespoons Canola/ Vegetable Oil
- 2 tablespoons Butter
- 6 tablespoons Maple Syrup
- 1 tablespoon Sesame Seeds
Instruction
- Wash sweet potatoes with a vegetable brush (usually eaten with the skin on) you may peel if you like).
- Cut in half the long way, then cut into chunks.
- Microwave on High for about 3 to 5 minutes depending on the width of your potatoes (mine were about 1 1/2 inch diameter, 3 minutes was enough time).
- In a skillet, heat oil to medium hot, add the sweet potatoes and butter and stir once so all sides of the potatoes are coated with the oil. Cook until one side is done, then turn potatoes over (be careful not to break apart).
- When sweet potatoes look like they've been deep fried, remove from the skillet and place sweet potatoes on a plate in a single layer.
- Remove oil from the skillet. Add the maple syrup. Cook, stirring constantly until it thickens enough that the syrup coats a spoon and slowly drops back into the pan. Pour the maple syrup over the sweet potatoes to coat completely. Cool.
- Sprinkle with sesame seeds. Cool until the maple syrup hardens.
- Vegan: Eliminate butter in step 4. Instead add a couple drops of soy sauce to step 6. Not too much or the potatoes will look dark. Or use 'white' soy sauce.
