Daigakuimo served in a medium bowl
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5 from 4 votes

Candied Sweet Potato (Daigaku Imo)

Candied Sweet Potato (Daigaku imo in Japanese) recipe
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Snack
Cuisine: Japanese
Servings: 4
Calories: 197kcal
Author: Shihoko | Chopstick Chronicles


  • 500 g Japanese purple sweet potato
  • 2 tbsp Olive oil
  • 2 tbsp Rice malt syrup
  • 1/4 tsp Black sesame seeds


  • Wash the sweet potato and chop it into bite-sized pieces, leaving the skin on. Then soak it in water for 30 minutes.
  • Drain out the water and remove the excess water with a paper towel.
  • Cook the sweet potato in a frying pan on low-medium heat and coat it with the rice malt syrup and olive oil.
  • Cook the sweet potato for approximately 15 minutes, occasionally turning the potatoes as it cooks, until the sweet potatoes are soft and have become covered with a sticky coating.
  • Serve it on a plate and sprinkle with the black sesame seeds.


*Rice malt syrup can be replaced with same amount of honey. 


Calories: 197kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Sodium: 76mg | Potassium: 421mg | Fiber: 3g | Sugar: 11g | Vitamin A: 17735IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 0.8mg