Daigakuimo
Ingredients
The sweet potato
-
500
g
Japanese purple sweet potato
The coating
-
2
tbsp
Olive oil
-
2
tbsp
Rice malt syrup
-
ΒΌ
tsp
Black sesame seeds
Instructions
- Wash and chop the sweet potato into bite-sized pieces, leaving the skin on, and soak in water for 30 minutes.
- Drain the water and remove excess moisture with a paper towel.
- Cook the sweet potato in a frying pan on low-medium heat, coating it with rice malt syrup and olive oil.
- Cook for approximately 15 minutes, occasionally turning the potatoes until they are soft and coated with a sticky layer.
- Serve on a plate and sprinkle with black sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
197
Total fat
7g
Total carbohydrates
32g
Total protein
2g
Sodium
76mg
Cholesterol
0mg
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