Caramelised Sweet Potato & Black Sesame



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes
Cooking: 20 Minutes

Sweet potato is often used in desserts as well as in savoury dishes in Japan. If you can find red-skinned, yellow/white fleshed sweet potatoes or purple sweet potatoes, these will produce the best results.



  • 500 g (1 lb 2 oz) sweet potatoes, cut into wedges


  • 700 ml (24 fl oz) sunflower oil, for deep-frying
  • 60 g ( oz) caster (superfine) sugar
  • 2 tablespoons honey
  • 1 tablespoon black sesame seeds


Heat the sunflower oil in a deep saucepan over medium–high heat to 160°C (320°F) and fry the sweet potatoes for 3–4 minutes, until soft when poked. Lift them out with a metal strainer and drain on paper towel.

Heat the oil to 180°C (350°F) and fry the sweet potatoes again, until they turn a golden colour. Lift them out with a metal strainer and drain on fresh paper towel.

Combine the sugar, honey and 2 tablespoons water in a frying pan over medium heat. Cook until the sugar has melted and turned a deep golden colour.

Add the sweet potatoes to the pan and mix with the caramel. Take the pan off the heat, sprinkle the sweet potatoes with the black sesame seeds and serve.