Q: Went to my favorite sushi spot the other night, and as a starter they served us the yummiest glazed sweet potato. I think it was called Daigakuimo. I've searched a few places for recipes, but none seem to be quite what I'm looking for.
Do you (or other readers) have any good recipes for these yummy little morsels??
Sent by Aimee
Editor: Aimee, here are a few recipes we found online — do any of these look like the ones you had at the restaurant?
• Daigakuimo (caramelized sweet potato) - At eHow (pictured above)
• Daigakuimo - At WikiBooks
• Daigakuimo - At Recipes Wiki
Readers, any tips or good recipes for Aimee?
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I made some miso-glazed sweet potatoes recently, inspired by a similar dish. Delicious. http://muchdependsondinner.blogspot.com/2010/05/miso-glazed-sweet-potatoes.html
These sound really good! To cut down on fat, can you roast the sweet potatoes instead of frying them? How would the recipe change if you roasted instead of fried?
There's a great recipe in Deborah Madison's "LOcal Flavors" cookbook.
http://kalynskitchen.blogspot.com/2009/11/recipe-for-soy-glazed-sweet-potatoes.html
PS - the writer of the recipe I linked above modified it to use splenda and the like - check out the original...I never make mine with splenda.
Here is a recipe:
You will need three large Japanese sweet potatoes (these are different from American yams, which have different texture and will not work as a substitute! You can find them at any Asian grocery stores), 2Tbs olive oil, 5Tbs vegetable oil, 7Tbs brown sugar, sesame seeds.
1. Preheat the oven to 400 F.
2. Peel the sweet potatoes (if you want) and cut them into small bite sizes. As soon as you cut them, put them in a bowl full of cold water. This prevents the potatoes from turning brown and also helps getting that crunchy outside by getting rid of starch on the surface.
3. Toss the sweet potatoes with 2Tbs olive oil and roast them for 20 minutes in the oven.
4. While the potatoes are roasting, pour vegetable oil and sugar in a skillet and warm up the skillet on medium-low heat. Very gently stir the sugar to help it blend in. Don't let the sugar burn.
5. When the potatoes are done (slightly browned, crisp surface), toss them in sugar syrup and sprinkle sesame seeds.
p.s. you can use water instead of vegetable oil if you're concerned about fat, but it will taste very different from the oil version. And you need to make sure then that you toss the potatoes when they are really really hot.
omg. there's a chinese restaurant that also does a secret korean restaurant where i live and they have glazed sweet potatoes. they're so friggin yummy. now i'm craaaaaving.
I love these.
They sell them sliced in cups like french fries on this old famous shopping arcade in Kyoto-- oh, memories...
"Daigaku imo" means "college potatoes"-- they're simple and cheap, perfect for college students!
More info, and another recipe at Just Hungry:
http://www.justhungry.com/daigaku-imo-japanese-university-sweet-potatoes