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