Yuzu Glazed Sweet Potatoes

Directions

1. Cut the sweet potatoes (skin-on) with a rolling cut (also known as an oblique cut) to maximize surface area and soak in cold water for 10 minutes to remove any excess starch. 
   
   
2. During this time, toast the sesame seeds on a low heat in a small dry pan.  Do not skip this step as the toasting adds great flavour to the dish. 
   
   
3. After the cut sweet potatoes have soaked, dry them with a kitchen towel. 
   
   
4. Pour the vegetable oil into a large heavy bottomed skillet or Dutch oven.  Head over medium high heat until the oil reached 350F. 
   
   
5. Deep fry the sweet potatoes in batches, being careful not to overcrowd the pan.  The exact time will depend on the size of the sweet potatoes but this should take roughly 5-6 minutes,  Once they're golden brown and a knife glides through the deep fried sweet potato, let them drain on a paper towel lined plate. Do this will all remaining sweet potatoes. 
   
   
6. As the sweet potatoes cool, start on your sticky glaze: In a large non-stick pan, add Bachan's Yuzu Citrus Barbecue Sauce and sugar and stir until the sugar has melted.  Immediately add the cooked sweet potatoes and toss them in the glaze until they're coated with the sauce.  If needed, you can add some additional Bachan's Yuzu Citrus Barbecue Sauce.  Toss on the toasted sesame seeds and garnish with additional sesame seeds.  
   
   
7. Enjoy immediately but these are also delicious straight from the fridge and make great leftovers!