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Sweet Potato Tempura

1 1/3 cup Ice Water
1 cup Water  
1 tbsp Dashi Powder
3 dash Mirin
1 1/2 tbsp Five Spices Powder
1 box Tempura Batter Mix
4 - 5 pieces Sweet Potatoes (medium sized)
1   Vegetable Oil (for frying)
Sweet Potato Tempura
1. Pour vegetable oil in large pot, pan, or wok, or at least 2 inches deep. Heat to 350 degrees F.
2. Cut sweet potatoes into wedges, disks, or french fry shapes. Parboil for 3-5 min, just enough to start the cooking process; pat dry with paper towel.
3. Pour 1 1/3 cups ice water into large mixing bowl. Sprinkle entire tempura mix over water. With wire whisk or chopsticks, stir mix only until mix is moistened and large lumps disappear. Batter should  be very lumpy. Drop in one ice cube, do not stir batter after mixing.
4. Dip sweet potatoes into batter one at a time and gently slide into hot oil. Fry until light golden brown. Remove from oil; drain briefly on paper towel, keep warm. Skim pieces of cooked batter from oil. Repeat with remaining potatoes. Tempura is best served soon after cooking. Serve with sweet tempura dipping sauce or an American traditional candied yam sauce.

Tempura Sauce:
  Combine 1 cup water, dashi powder, mirin, and five spices powder in a small sauce pan. Mix until everything dissolves, let cool.

American Yam Sauce:
  Melt 2 cups marshmallows, 1/2 cup butter, tsp cinnamon, and half cup brown sugar in a large pot on stove, let cool, serve warm.
4 Servings

Japanese and American cuisine collide in this delicious one of a kind recipe created by us! The sweet potato is lightly deep fried in tempura batter and the dipping sauce is sweet, buttery, and rich.
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