4 Serves
89 Mins
Peel the sweet potatoes and slice them into thick, uniform rounds or wedges using a chef's knife on a cutting board.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
70 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
341 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
27 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Add the brown sugar to the hot oil and stir until it begins to melt and caramelize.
Carefully place the sweet potato slices into the pot, ensuring they are coated in the sugar and oil mixture, and fry until tender and golden brown.
Remove the sweet potatoes from the oil using a slotted spoon and season lightly with a pinch of salt if desired.
10
g46
g11
g
Japanese
Chinese