How to Make Super Quick Homemade Non-fried Candied Sweet Potatoes
Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Non-fried Candied Sweet Potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Non-fried Candied Sweet Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Non-fried Candied Sweet Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Non-fried Candied Sweet Potatoes using 6 ingredients and 4 steps. Here is how you cook it.
I wanted to eat something without worrying about calories.
When you take the parchment paper out of the frying pan, it could light on fire, so I put it in a pot that I had nearby.
If you adjust the amount of sugar and oil then you don't have to worry about the calories as much. Recipe by baba709
Ingredients and spices that need to be Prepare to make Non-fried Candied Sweet Potatoes:
- 2 Sweet potatoes
- 1 1/2 tbsp Sugar
- 1 dash Salt
- 1 tbsp Honey (Optional)
- 2 tbsp Black sesame seeds
- 1 1/2 tbsp Vegetable oil
Steps to make Non-fried Candied Sweet Potatoes
- Roughly chop up the sweet potatoes and the soak them in water to remove the bitterness.
- Place a sheet of parchment paper in a frying pan. Add in the vegetable oil, sugar, and salt and mix together. Spread it out with a spoon.
- Turn the heat on low and add in the sweet potatoes. Cover with a lid and steam for 5-6 minutes. When halfway, cooked, turn them over. Then poke with a bamboo skewer. Once it can be poked all the way through, they're ready.
- To finish, raise the heat, mix in the sesame seeds and honey, and it's done! I think they taste best when they're a bit more golden.
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