Daigaku Imo (Glazed Sweet Potatoes)

Daigaku Imo (Glazed Sweet Potatoes)Aside from learning new things, another reason why I love traveling is because it reinforces and reminds me of the things I already know. Take these Daigaku Imo for example. They’re made with no more than three ingredients, and yet there’s something magical about devouring a paper cone filled with these simple sweet morsels on


  • CourseDessert
  • CuisineJapanese
  • Yield4 snack servings
  • Cooking Time10 minutes
  • Preperation Time5 minutes
  • Total Time15 minutes


satsuma imo (Japanese sweet potatoes, peeled and cut into 1" chunks)
450 grams
vegetable oil (for frying)
toasted sesame oil
1 teaspoon
mild honey
toasted sesame seeds


  1. Add the satsuma imo to a pot large enough to fit all of them in one layer. Cover the potatoes in vegetable oil, then add the sesame oil. Turn the heat on to medium high and fry them. until they are medium brown on one side. Flip them over and continue frying until they are dark brown and have a thick crunchy shell.
  2. Transfer the fried potatoes to a large metal bowl and drizzle a copious amount of honey on top. You need to work quickly as the residual heat from the potatoes is needed to caramelize the honey. Toss the potatoes to give them an even coating of honey, then sprinkle with toasted sesame seeds. Black sesame seeds look better, but I only had white ones.
  3. Serve immediately, but be careful, they're hot!


Note: While you normally don't add things to the oil when it's cold, these big pieces of potato need some time at a lower temperature so they cook all the way through. Since potatoes aren't very porous, they don't have the problem of absorbing too much oil you would have if you were to do the same thing with something breaded for instance.