Candied sweet potato wedges (Daigaku imo) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 43) by Tim Anderson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on September 22, 2020

    This was easier than I expected given the mild amount of frying involved. I cut down the sugar slightly.

  • Yildiz100 on January 01, 2019

    We felt this was too sweet also, actually that there was too much glaze. I also didn't care for the lime zest here. It reminded me of fruit loops!

  • Lesliehauser on January 27, 2018

    We found these too sweet.

  • KarinaFrancis on January 03, 2018

    A really great side dish, we made it to go with some Kara-age chicken. Made the recipe as written but should have read Foodycat's note, I think baking them would be simpler with no loss of flavour.

  • Foodycat on November 02, 2017

    I baked the sweet potato wedges instead of shallow frying, and they were excellent.

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