Savory Caramelized Sweet Potatoes
I love sweet potatoes! And it doesn’t matter how they’re fixed. Baked, mashed or french-fried… they’re oh so yummy. But whenever I have extra time I like to eat them like this…caramelized.
The little extra effort is so worth it. And if you have the patience to let them cool before attempting to eat, you will be gastronomically rewarded.
You probably already have these ingredients at hand and can make these right now!
A word about the potato. I usually use the Japanese type sweet potato or satsumaimo, but any white or light fleshed type will do. The yams or orange-fleshed potatoes are okay, if that’s all you have, but watch that they don’t get too mushy.
Already an update: Yes, you can use this method for the Okinawan type purple sweet potatoes. Minding that the color will turn dark.
Are you ready? Let’s cook!
Cut the potato into large cubes. They’re like a 2-bite size. Leave the skins on as they assist in keeping the pieces intact.
Mix together the ingredients and pour over the potatoes. Turn the heat to high until it starts to boil.
Do not leave them alone.
Once it get’s going turn the heat down to a simmer then flip the pieces over. I use my saibashi—long cooking chopsticks to grab and turn one-by-one to avoid stabbing or smashing them.
Like all good little potatoes, they start to cook and cover themselves with sauce.
Keep turning.
As the sauce starts to thicken, the pieces to evenly coat and cook. Lower the heat if needed.
Did I mention to “keep turning?” 
When it starts to caramelize. I lift the pan off the burner while I’m turning the pieces to slow down the evaporation and give the pieces a chance to cook.
It’s like a dance. And like dancing, you never leave your partner alone. Keep an eye on them.
All of a sudden and before you know it…they’re done!
Resist eating them hot. It’s difficult but allow them cool, not only to avoid a severe tongue burning, but let the savory shoyu-sesame flavor marry the sugary flesh of the sweet potato.
Less the cooling time, this process took about 25-30 minutes.
You can refrigerate them in closed container for a few days for bento-stash. You can also freeze them, but keep in mind they will be softer when you defrost.
I strongly encourge you to pack these in your bento box lunch!
Other variations: add a little chili pepper for spice or garnish with sesame seeds. A splash of sake in the sauce is nice too.
——————————
For more bento tips, information and recipes subscribe to hapa bento via your email or newsreader.
Looks delicious! Will have to try it soon.
Thanks Sheri!
Can you, or would you do this with purple sweet potatoes? I think they are called okinawan sweet potatoes.
Hi SB, Thanks for asking and reminding me about OSP. Yes! You can cook them this way and I ‘m adding this update to the recipe. Thanks.
Haha, I was just about to ask about the Okinawan ones. I have a box full from my Dad I have to use up. I mean that literally. A box. As in like 200 potatoes.
Hi Pikko, Thanks and LOL! Wow I wish I had those OSP. Love em, and yes you can prepare them this way. The color will get “muddy” though.
Huuu this looks yummy! White fleshed sweet potatoes are a bit hard to find were I leave. we usually have orange ones during winter and white fleshed ones from the end of spring to the end of summer… I don’t know where they import them from!
Thanks Pipaw! Hope you will try the recipe when the white ones are available to you!
This is one of my favorite ways to enjoy sweet potatoes (and I have many!). Purple and white both work well, but the orange tend to “erupt” as they cook, unfortunately. I’ve also tried adding a bit of pineapple to the dish towards the end, and it lends a delicious extra layer of tang along with the sweetness. It never fails to amaze me, even after using them so often, how much natural delicious sugars there are in sweet potatoes. Mental note made to use this next week in a bento!
Hi SMI, Thanks for the pineapple tip! I must try that sometime.
Oh so yummy! And healthful…inspiring recipe post, loved it!
Thanks Jenn!
Wow, this is making my mouth water! I’ll definitely have to include this in my bento!
Just out of curiosity, do you have a favorite brand of shoyu? I’m completely overwhelmed when I stand in the sauce aisle at Uwajimaya – too many choices….
Hi Cat, Thanks for you sweet comment! Your question on shoyu brands is an excellent one! The short answer – Most often I use Yamasa (regular). The long answer-Yamasa for dipping and sauces. Kikoman for marination. I switch between lite and regular depending on my mood.
They look beautiful as well as delicious! Yummy!