Daigaku Imo (Japanese Candied Sweet Potatoes)



  • 1 medium Japanese Sweet Potato (about 300g)
  • 2 tbsp oil (30ml)
  • 23 tbsp of sugar (30g // depending on how sweet you like it)
  • 1/2 tsp Japanese soy sauce, optional
  • 12 tsp vegan butter, optional
  • Black sesame seeds, for garnish


  1. Cut the potatoes rangiri method by rotating the sweet potato as you cut into wedges. They should be roughly 1 inch in size. Soak the sweet potatoes for 10-15 minutes. 
  2. Add oil, sugar to a pan. Add soy sauce and vegan butter if using and mix together. Add the potatoes and turn the heat to medium heat. Cover with a lid and then when you hear it beginning to bubble, swirl the pan. Turn the heat down to medium low – low and let it cook for 8 minutes undisturbed. Flip the potatoes and cook for another 5 minutes or until soft. 
  3. Remove the lid and pan fry for another 2-3 minutes or until golden and crispy. 
  4. Quickly remove from the stove over a parchment paper (helps prevent sticking to plates), garnish with sesame seeds and enjoy!


  • If you prefer a less crispy version, add 1/4 tsp of vinegar to the sauce.