Ingredients
1 large Asian sweet potato
2 tbsp Vegetable oil
4 tbsp Sugar
1 Roasted sesame seeds
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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wash the sweet potatoes and cut into chunks. soak in water, then drain with a strainer. line a frying pan with paper. add the vegetable oil, potatoes, and sugar. cover with a lid and heat on medium. when the lid becomes hot, use chopsticks to stir. cook for 10~20 minutes on medium-low heat. cooking time depends on how you cut the potatoes. they are ready when you can easily push a chopstick or skewer through. toss with sesame seeds and serve on a plate. when opening the lid, wipe off the condensed water.