| Light Brown Sugar | 1/4 cup but i had used lesser as i don't like it too sweet |
| Cooking Oil | 3 tbsp |
| Water | 2 tbsp |
| Soy Sauce | 1 tsp |
| Rice Vinegar (May Subs W Normal Vinegar) | 1 tsp |
| Salt | 1/4 tsp |
| Japanese Sweet Potato (Local Ones Will Do Too) | 1 med sized |
| Black Sesame Seeds (Optional) | 1-1/2 tsp (dry toasted) |
Clean and scrub sweet potato. Cut (with skin) into rough chunks but not too thick
In a pan add sugar, oil, water, soy sauce, vinegar, salt and let simmer in low heat
Once it's bubbling, arrange sweet potatoes in single layer
Let the sweet potatoes cook both sides, use fork, skewer or chopstick to turn the sides
Care not to stir the mixture as we want it to caramelised
It wont take long to cook. To test, just prick it using a toothpick. If it runs through meaning it is cooked
Remove from heat and sprinkle the toasted sesame seeds. I forgot to toast mine here as I was to eager to eat it ;)