Good afternoon, are you you are looking for a recipe non-fried but crispy candied sweet potatoes Delicious How to make it not too hard. You just need to be careful, you will definitely get non-fried but crispy candied sweet potatoes which is delicious with aroma and taste that can provoke our taste buds

Several things can affect the taste quality of non-fried but crispy candied sweet potatoes, first from the type of ingredients, then selection of fresh and good ingredients to how to process and serve. No need dizzy guys if want to prepare non-fried but crispy candied sweet potatoes good as long as you know the trick then this dish is can become a treat that is very special.

Ingredients and seasonings required in prepare

1. Prepare 2 medium Sweet potatoes
2. Prepare 2 tbsp Vegetable oil
3. Take 3 tbsp Granulated sugar
4. Take 2 tsp Soy sauce

In a medium sized saucepan add the butter and melt over medium high heat. Add the brown sugar and stir. Gently stir until glazed and hot. Just let the potatoes cool and store in a sealed container in the refrigerator.

How to cook Non-Fried but Crispy Candied Sweet Potatoes:

1. Chop up the sweet potatoes roughly, and soak in a bowl of water.
2. Put vegetable oil and granulated sugar in the frying pan, and lay the drained and pat-dried sweet potatoes (do not turn on the heat yet)!!
3. Turn on the heat to medium heat, and once the granulated sugar has dissolved, reduce the heat to low, cover with a the lid, then cook for about 5-6 minutes.
4. Remove the lid, flip the potatoes over occasionally, and cook them through. As shown in the photo, the surface of the sweet potatoes should be bubbly.
5. Tilt the frying pan and absorb any excess oil with a paper towel (it's just a small amount, so you should only need 1-2 sheets of paper towels).
6. Roast the sweet potatoes over medium heat, drizzle on soy sauce, then lightly shake the frying pan to coat them, and it's ready.
7. Garnish with black sesame seeds, if you like. (I didn't have black sesame seeds, so I used white sesame seeds instead…)
8. Note: The cooking time will differ depending on how thick you cut the sweet potatoes. They will cook faster if they're cut into bite-sized pieces, rather than large chunks.
9. Done and ready to serve!

To make the wasabi crust: In a food processor add the wasabi peas, sesame seeds, crispy garlic, shiso and furikake and grind into a powder. Transfer the mixture to a small bowl. To crust the sweet potatoes: Take the remaining sesame oil and agave and whisk together. Sprinkle the sweet potatoes with salt. Melt your butter over medium-low heat in a heavy-duty saucepan.

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