Caramel sweet potato

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At the end of May, we finished everything in Maastricht and moved to Nijmegen, where is the hometown of Bram, my husband.
Then we flew to China with his parents for one a month holiday. After traveling to a few beautiful towns and visiting my family, Annelies and J.W, my parents-in-law, flew back to Europe. Bram and I started our second time exploring in Thailand.
After a long holiday, we started our new life in Nijmegen, kind of sweet beginning.

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Ingredients:

- One large sweet potato (370g)
- 50g Sugar
- 20 ml Water
- Cooking oil
- 2 ts Sesame seeds
- 1 Pinch of salt

Step 1:
Peel the sweet potato, then cut it into blocks of 3×3 cm.

Step 2:
Heat some oil in a frying pan over a low fire, add the blocks of sweet potato. I have cut the sweet potato into small blocks so that they cook faster. You don’t need so much oil, just cover half of the blocks. After about 1 minute, stir so that the other side gets cooked too, and the salt. Fry 1 or 2 minutes more and check with chopsticks or a fork if the potato is cooked well, they should be soft when done. Turn off the fire.

Step 3:
Use another clean pot, add the sugar and water, stir and heat over a slow fire. Cook for around 4-5 minutes until golden bubbles start to appear, then add the fried sweet potato blocks and stir very well until each block is covered by caramel. Serve them on a plate and cover with sesame seeds. Done!

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