I’ve never tried this dish at the Wagamama Restaurant, but the picture looked really good from the book so I thought I should give it a go. This is why all cookbooks should come with photos! It’s also one of the easiest recipes I have ever tried. Plus this makes a great snack for when the hunger pangs strike (which happens about 83 times a day).
250 g sweet potato, peeled and cut into thin wedges
1 tsp golden syrup
Juice of 1/2 lemon
1 tsp black sesame seeds (omitted because I didn’t have any)
- Place potato wedges on a baking tray and drizzle olive oil over it. The original recipe uses vegetable oil to deep fry the potato but I didn’t relish all the cleaning up afterward. Bake in pre-heated oven at 180°C for about 15 minutes or until brown.
- Combine golden syrup with lemon juice in a small saucepan over low heat.
- Pour over the potato wedges and stir well to coat. Transfer to a serving plate and sprinkle with sesame seeds if you have them.
Ok so the potatoes got a little burnt. But it tasted really good. I took it to a potluck lunch and someone actually asked me for the recipe (who me?). The first time ever. It felt so surreal. Normally it’ll be people wondering who brought the overly salty burnt pasta bake that I take a scoop out of so it doesn’t look so pathetic untouched.
I think it looks better deep fried, but it’s healthier baked. And the caramel is not a super thick and sweet caramel, which I liked. The lemon adds a tanginess to it and it’s something a little different to have with sweet potato.
This couldn’t be any simpler!
Some other Sweet Potato Recipes that I LOVE (made none other than my wonderful mom):
Click HERE for more of her delicious Sweet Potato Recipes! Scroll down to her Sweet Potato Section.