5 Ingredients or Fewer

Maple-Glazed Sweet Potatoes (Japanese Daigaku Imo Style) w/ VeganĀ option

March 29, 2012
1 Ratings
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4 (but most likely 2)
Author Notes

DAIGAKU IMO (College Sweet Potatoes) are available in any Japanese deli. In the 1920s, Tokyo Daigaku university students sold these to make their tuition (there are a couple of other rumors how it was named, but none denying deliciousness). Usually sweet potatoes are deep fried, then coated with a heavy sugar syrup = lots of calories. I reduced the oil, eliminated the sugar, but added a little butter because I like it with my maple syrup (more flavorful than sugar).
Look for the red-skinned variety of sweet potatoes (pictured in the next photo). They are traditionally sprinkled with black sesame seeds (didn't have for the photo) but a combination of sesame seeds is pretty too. —BoulderGalinTokyo

What You'll Need
  • 1 pound Japanese Sweet Potato (about 2 not fat or round) with red skins
  • 4 tablespoons Canola/ Vegetable Oil
  • 2 tablespoons Butter
  • 6 tablespoons Maple Syrup
  • 1 tablespoon Sesame Seeds
  1. Wash sweet potatoes with a vegetable brush (usually eaten with the skin on) you may peel if you like).
  2. Cut in half the long way, then cut into chunks.
  3. Microwave on High for about 3 to 5 minutes depending on the width of your potatoes (mine were about 1 1/2 inch diameter, 3 minutes was enough time).
  4. In a skillet, heat oil to medium hot, add the sweet potatoes and butter and stir once so all sides of the potatoes are coated with the oil. Cook until one side is done, then turn potatoes over (be careful not to break apart).
  5. When sweet potatoes look like they've been deep fried, remove from the skillet and place sweet potatoes on a plate in a single layer.
  6. Remove oil from the skillet. Add the maple syrup. Cook, stirring constantly until it thickens enough that the syrup coats a spoon and slowly drops back into the pan. Pour the maple syrup over the sweet potatoes to coat completely. Cool.
  7. Sprinkle with sesame seeds. Cool until the maple syrup hardens.
  8. Vegan: Eliminate butter in step 4. Instead add a couple drops of soy sauce to step 6. Not too much or the potatoes will look dark. Or use 'white' soy sauce.

See what other Food52ers are saying.

  • gingerroot
  • BoulderGalinTokyo

3 Reviews

gingerroot April 3, 2012
These sound delicious!
BoulderGalinTokyo April 4, 2012
Thank you gingerroot, I hope you try them with your purple sweet potatoes. Let me know how they turn out.
BoulderGalinTokyo April 2, 2012
Thanks sdebrango, they only take about 20 minutes. Hope you get a chance to try them.