Imo Kenpi

Prep the sweet potato: Wash the sweet potato well. Slice into 5 mm thick rounds, then stack and cut into 5 mm thick matchsticks. Tip: If the sweet potato is very long, cut it in half first for easier slicing.

Soak: Place the sliced sweet potatoes in a bowl of water and soak for 10 minutes to remove excess starch.

Dry thoroughly: Drain and rinse, then spread the sweet potatoes on a lint-free towel or paper towels. Pat dry well. Transfer to a baking tray and let air-dry for at least 30 minutes (up to 60 minutes is ideal). This step helps them crisp more easily. You can speed this up with a blow dryer if needed.

Fry: Add the dried sweet potatoes to a wide pot or large pan and pour in enough oil to fully cover them. Do not overcrowd the pot. Set over medium heat. After about 2 minutes, the oil should begin bubbling. Maintain the oil at around 150°C (300°F) and fry until crispy and just starting to turn golden, about 10 minutes. They will continue to brown slightly after removing from the oil.

Drain: Transfer to a wire rack to drain. Repeat frying with remaining sweet potatoes if needed.

Make the sugar glaze: In a large pan, add the sugar and water. Set over medium heat and do not stir. Once the sugar has fully melted and large bubbles form, add the fried sweet potatoes.

Glaze: Pour the soy sauce over the sugar syrup (aim for the syrup, not directly on the potatoes). Reduce heat to low and use chopsticks to gently toss until all the sweet potatoes are evenly coated, about 1 minute.

Cool: Immediately transfer to a parchment-lined baking tray, separating the potato sticks as much as possible with chopsticks. Let cool completely to allow the coating to set.

Serve: Enjoy immediately, or store once fully cooled.