Ingredients

2 each Medium Sweet Potatoes 

1/2 cup Vegetable oil for deep-frying

Optional

1/2 small Asian pear

Sweet Glaze/Coating

3 tablespoons Honey

1 tablespoon Brown Sugar

1 tablespoon Rice bran oil

Optional Glaze Ingredients 

1/4 teaspoon Cinnamon

Garnishes (Optional)

crushed walnut, pecan, peanut, or pine nuts

toasted sesame seed

sliced gingko nuts

Directions

Preparation

Wash and peel the sweet potato.

Cut the sweet potatoes in quarters lengthwise, then slice into roughly 1/4 to 1/2 inch thick pieces.

Soak in cold water for about 20 minutes.

Drain well and remove excess moisture with paper towel or clean lint free kitchen cloth.

Optional

Wash and peel the pear.

Cut into pieces about the same size as the sweet potato (pat with paper towel to remove moisture).

Cooking

Place the sweet potato pieces into a pot and just cover with vegetable oil.

Bring the oil to a boil over high heat and cook for five to ten minutes (until sweet potato is golden brown).

Remove the sweet potato from the oil and drain well, then place on paper towel.

Sweet Glaze/Coating

Place the glaze ingredients into a deep sided pan and mix well.

Heat over medium heat until the sugar is melted and the mixture begins to simmer.

Reduce the heat to low.

Final

Add the sweet potatoes (and Asian pear if used) to the pan and mix until well coated.

Cook for another two to three minutes, stirring enough to prevent the mix from burning.

Add garnish (if desired) and serve as a snack or part of a banchan array.

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