500grams Japanese Sweet Potato (about 2) with red skins
4 tablespoons Canola/ Vegetable Oil
2 tablespoons Butter
6 tablespoons Maple Syrup
1 tablespoon White/Back Sesame Seeds
Wash sweet potatoes with a vegetable brush (you may peel if you like).Cut in half the long way, then cut into chunks.
Steam the sweet potatoes for 5 to 8 mins. (You cab use Microwave on High for about 3 to 5 minutes depending on the width of the potatoes.)
In skillet, heat oil to medium hot, add the sweet potatoes and butter and stir once so all sides of potatoes are coated with the oil. Cook until one side is done, then turn potatoes over.
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.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 into pan. Pour the maple syrup over the sweet potatoes to coat completely. Cool.Sprinkle with sesame seeds. Cool until the maple syrup hardens.
Vegan: Eliminate butter in step 3. 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.