Daigaku Imo

Recipe PREP 15 min COOK 25 min

Daigaku Imo

PREP 15 min COOK 25 min

Description

This take on daigaku imo, a popular Japanese sweet potato snack, is air-fried instead of deep-fried, giving them a creamy interior and crispy exterior. Sweet potatoes are packed with beta-carotene; fiber; vitamins A, Bs, and C; and minerals like iron, manganese, magnesium, and potassium. They are also a good source of resistant starch that helps feed good gut bacteria.

Ingredients

4 SERVES

2 medium sweet potatoes (about 1 lb or 450 g), peeled and cut into 1-inch cubes
2 tsp cold-pressed sesame oil, or avocado oil
¼ cup (60 ml) maple syrup
1 tsp soy sauce or tamari
1 Tbsp (14 g) grass-fed butter
1 Tbsp (9 g) black sesame seeds

Directions

Step 1

Soak the cubed sweet potatoes in a bowl of water for 10 minutes. Drain the potatoes, rinse, and drain again, then spread them onto a clean kitchen towel and pat to dry.
Step 2

In a large bowl, toss the sweet potatoes in the sesame oil and spread them evenly into the basket of your air fryer (or on a rimmed baking sheet, if using an oven). Air-fry at 380oF/195 oC (or roast at 400oF/200 oC) until the edges are crispy, 20 to 25 minutes.
Step 3

While the sweet potatoes are cooking, combine the maple syrup, soy sauce, and butter in a small pan and warm over medium heat until the butter is melted (or use a microwave for 30 seconds). Add the sweet potatoes and warm syrup mixture back to the avocado oil bowl, gently stir to coat, then transfer to a serving bowl and sprinkle on the black sesame seeds.

About the author

Heather Arndt Anderson

Heather Arndt Anderson is an award-winning writer, recipe developer, and the author of four books about culinary history. She lives in an urban farmhouse in Portland, Oregon.

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