Daigaku Imo (Japanese Sweet Potato Dessert)
Daigaku Imo is a popular Japanese treat made of deep-fried sweet potato pieces coated in a candy glaze. It’s the perfect way to satisfy your sweet tooth!
Looking for Japanese sweet potato recipes? Try my Yaki Imo (Roasted Sweet Potato), Japanese Sweet Potato Mochi with Mitarashi Glaze, or Crunchy Sweet Potato Fries!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Recipe Ingredients
You’ll need the following ingredients to make this Daigaku Imo:

How To Make Daigaku Imo: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Microwave the sweet potatoes until cooked.

Step 2
Pan-fry the sweet potatoes until crispy.

Step 3
Add sugar, mirin, water, and soy sauce to create a sweet syrup.

Step 4
Combine the sweet potatoes with the syrup.

Serve the sweet potato pieces in a bowl, and enjoy! Sprinkle with sesame seeds and a pinch of salt for extra flavor!

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

More Japanese Sweet Potato Recipes You Will Love
Leave a Rating!
I hope you enjoy this Daigaku Imo! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Daigaku Imo (Japanese Sweet Potato Dessert)

Equipment
- Large Frying Pan
Ingredients
Instructions
- Preparation: Cut the sweet potatoes into bite-sized pieces and place them in a bowl. Add enough water to cover the sweet potatoes and soak for five minutes.
- Microwave: Drain the sweet potatoes and cover the bowl with plastic wrap. Microwave for five minutes or until the sweet potatoes are cooked. Remove any excess water from the sweet potatoes with a paper towel.
- Pan-frying: Heat the oil in a frying pan over medium-high heat. Once the oil is hot, add the sweet potatoes and pan fry for five minutes or until golden brown and crispy. Transfer the fried sweet potatoes to a plate lined with paper towels to drain any excess oil.
- Make Sweet Syrup: Remove the oil from the same pan, add the sugar, mirin, water, and soy sauce, and cook over low heat until it thickens, constantly stirring to prevent burning.
- Combine: Add the fried sweet potatoes to the pan and stir until they are evenly coated with the sweet syrup.
- Topping: Sprinkle sesame seeds on top for extra flavor.
Video

Notes
- Storage: Transfer Daigaku Imo to an airtight container and keep it in the fridge. Good for 3 to 4 days.
- You can skip microwaving and deep-fry the sweet potatoes for a crunchier texture. Fry them slowly at a medium-low temperature of about 160°C (320°F) to ensure they cook fully in the center.
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!