Honey Glazed Sweet Potatoes


  • 1 1/2 lbs. Japanese sweet potatoes
  • Oil for frying
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1/4 cup coarsely chopped California black ripe olives
  • Toasted white sesame seeds


Cut potatoes into 1/2-inch chunks and cover with water. Let stand for 5 minutes then drain and cover with water again. Heat oil to 360°F in a wok or deep pot. While oil is heating, stir together honey, sugar and soy sauce in a small saucepan until a glaze forms. Stir in olives. Drain sweet potatoes and pat dry. Fry in hot oil for 4 to 5 minutes or until potatoes are tender, cooking in batches. Drain on paper towels and transfer to a large bowl. Toss hot potatoes with honey glaze and olives; sprinkle with sesame seeds. Makes 6 servings.