Although you can use different varieties of sweet potatoes, the best type for daigaku imo is ‘beni haruka’. This variety of sweet potato is the most popular in Japan because of its soft, creamy texture and sweet flavor.

Wash the sweet potatoes with clean water and cut them into chunky, bite-sized pieces. I usually don’t peel but you can peel them if you wish.

Soak the chopped sweet potatoes in water for about 10 minutes to rinse off some of the starch as it will help to make them more crispy when you fry them.

Place the cut sweet potatoes in a microwave-safe dish partially covered with a lid or wrap and microwave for 3 minutes while you prep your pan for frying. Dry them with a paper towel to remove the extra moisture.

Preheat the oil to about 170°C/340°F. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Fry the sweet potatoes until potatoes are tender and slightly browned. The time will vary. Be careful to make sure all surfaces of the potatoes get a chance to brown. Turn them in individually, as needed.

To check if the potatoes are done, poke one piece with a fork or chopstick. If it goes through smoothly, they are done. Drain any excess oil on paper towels. Do not leave them too long.

While you fry the sweet potatoes, make the sauce. In a saucepan, add the sugar, honey, and soy sauce. Simmer on low heat for about 30 seconds until the sugar dissolves. It is important not to cook it on high (too quickly) or the sauce will harden like candy when it cools. Remove the pan from the heat.

Add the sweet potato chunks to the hot syrup and quickly mix them gently.

Sprinkle with the black sesame seeds on top for decoration and extra flavor.