Sweet potato caramelize Imokenpi style

Peel the sweet potatoes, cut them into pieces about 2-3mm thick and 4-5cm long, and soak them in water for 2-3 minutes, then dry them thoroughly with kitchen paper

Put granulated sugar and water in a frying pan and heat over high heat. When bubbles start to form, turn off the heat and set aside

Add the sweet potatoes to oil heated to 160°C and fry while stirring with chopsticks. Fry for about 5 minutes, gradually increasing the heat to about 180°C. Fry slowly until golden brown and then remove to a paper towel

Return the frying pan from [2] to the heat and caramelize. Bring to a boil, and once it starts to color, stir well, adding a small amount of water with lemon juice to adjust the consistency

Add the sweet potatoes from [3] to [4] and coat with the caramelized mixture. Add the roasted sesame seeds and sprinkle over the entire surface

Place each piece onto a tray that has been coated with olive oil and let it harden. The caramelized mixture hardens quickly, so work quickly. Once hardened, place on a plate and sprinkle with powdered sugar to taste