• 1 1/2 sweet potatoes (about 3 medium) cut in half crosswise, skins left on
• 6 tablespoons peanut or canola oil
• 1/3 cup sugar
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• 2 tablespoons water
• 1/4 cup toasted sesame seeds

Place the potatoes in a pot, cover with water, and bring to a boil. Let the potatoes boil until the are partially cooked, or a knife tip goes into them with some resistance, about 10 minutes. Drain and let cool. Peel and cut lengthwise into quarters. Cut those quarters into pieces that are the size of thick french fries, as similar in size as possible. Set aside

Prepare a plate lined with paper towels and place it nearby. In a deep skillet over high heat, heat the peanut oil until almost smoking. In as many batches as necessary to avoid overcrowding, fry the sweet potatoes for about 6 to 8 minutes, taking care not to burn, using tongs to turn them so that they brown evenly on every side. Use a strainer or tongs to transfer them to the plate. Continue until the sweet potatoes are done.

Pour the oil into a disposable glass bottle or can (plastic will melt)and put the skillet back over high heat. When hot, add the sugar, soy sauce, salt and water and stir to combine. Bring to a high boil. After a minute or so, when thick and bubbly, add all of the sweet potatoes and gently toss them in the soy-sugar glaze. Transfer to a serving plate. Sprinkle with sesame seeds and serve immediately.

SakeSocial recommends:

Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson

• 1 1/2 sweet potatoes (about 3 medium) cut in half crosswise, skins left on
• 6 tablespoons peanut or canola oil
• 1/3 cup sugar
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• 2 tablespoons water
• 1/4 cup toasted sesame seeds

Place the potatoes in a pot, cover with water, and bring to a boil. Let the potatoes boil until the are partially cooked, or a knife tip goes into them with some resistance, about 10 minutes. Drain and let cool. Peel and cut lengthwise into quarters. Cut those quarters into pieces that are the size of thick french fries, as similar in size as possible. Set aside

Prepare a plate lined with paper towels and place it nearby. In a deep skillet over high heat, heat the peanut oil until almost smoking. In as many batches as necessary to avoid overcrowding, fry the sweet potatoes for about 6 to 8 minutes, taking care not to burn, using tongs to turn them so that they brown evenly on every side. Use a strainer or tongs to transfer them to the plate. Continue until the sweet potatoes are done.

Pour the oil into a disposable glass bottle or can (plastic will melt)and put the skillet back over high heat. When hot, add the sugar, soy sauce, salt and water and stir to combine. Bring to a high boil. After a minute or so, when thick and bubbly, add all of the sweet potatoes and gently toss them in the soy-sugar glaze. Transfer to a serving plate. Sprinkle with sesame seeds and serve immediately.

SakeSocial recommends:

Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson