Instructions

1. Heat 2 cups of the neutral oil in a medium saucepan over medium-high heat until 350ºF. Meanwhile, peel 1 pound Asian sweet potatoes and trim off any remaining root tips. Cut into rough 1-inch pieces. Line a large plate with paper towels.
2. Working in 2 or 3 batches depending on the size of your saucepan, add the sweet potatoes to the hot oil and fry, stirring occasionally, until light golden brown, 4 to 5 minutes. Transfer to the plate.
3. Line a baking sheet with parchment paper. Add the remaining 2 tablespoons neutral oil to a wok or medium nonstick frying pan. Sprinkle with 1/2 cup granulated sugar in a thin layer. Heat undisturbed over medium heat until the sugar is mostly melted, 4 to 5 minutes.
4. Reduce the heat to low. Pick up the pan by the handle and swirl the pan to incorporate the mixture until the sugar is fully melted (do not stir). Add the sweet potatoes and use a heatproof spatula to quickly and gently toss until all the sweet potatoes are just coated with the sugar mixture; do not overstir or the sweet potatoes may start to stick together. Sprinkle with 2 teaspoons toasted white or black sesame seeds and toss quickly to coat.
5. Transfer the sweet potatoes to the baking sheet and spread out the pieces so that they’re not touching. Let cool for a few minutes until the caramel on the sweet potatoes hardens slightly. Serve immediately or at room temperature.