How to Make Daigaku Imo (Japanese Glazed/Candied Sweet Potatoes)

Candied sweet potatoes are a popular snack in Japan. They are called “daigaku imo” in Japanese, which translates to “university potatoes.”

The dish has its origins in early 20th-century Japan, where it became popular among university students in Tokyo. It was affordable, filling, and easy to prepare, making it a favorite among students at the time.

Traditionally, Daigaku Imo is associated with autumn and winter, coinciding with the sweet potato harvest season in Japan. This seasonal connection makes it particularly comforting during the cooler months, though it can be enjoyed year-round.

It is also a popular choice for bento boxes! Its sweet and savory flavor is perfect for bento meals. Not only is it a flavorful side dish, but its golden color also adds visual appeal.

The flavor is a delightful combination of candied sweetness and the earthy taste of sweet potatoes. The candy coating is flavored with sugar, mirin, and soy sauce, delivering a harmonious mix of sweet, salty, and umami flavors.

The texture is addictive, with a crunchy exterior from the candy coating and a tender, chunky interior. This contrast is what makes the dish so satisfying.

Daigaku Imo requires only a few simple ingredients: sweet potatoes, sugar, mirin, soy sauce, and oil for frying. It’s common to sprinkle black sesame seeds on top, not only for presentation but also to add a nutty flavor and a crunchy texture.

Making candied sweet potatoes is simple. Just cut the sweet potatoes into chunks and fry them until golden brown. Then, prepare the syrup and let it thicken slightly. Toss the fried sweet potatoes in the syrup, coating them evenly for that signature glossy finish.

The unique name reflects the dish’s nostalgic connection to student life. However, daigaku imo is enjoyed by people of all ages, not just students. It’s so simple to make! Try it and enjoy these crispy, caramelized sweet potatoes!