Matang-Caramelised Sweet Potato

Ingredients

1 to fry	Canola oil
1	Yellow kumara, large (Main)
¼ cup	Sugar
1 tsp	Black sesame seeds

Directions

1. Peel the kumara and cut into angled 3cm chunks by rolling the kumara as you cut it.
2. Heat enough oil for deep-frying in a wok or deep saucepan.
3. Slowly add the kumara. Fry until golden on all sides.
4. The kumara should be crisp on the outside and soft in the centre.
5. You may need to reduce the heat as it cooks to prevent it burning.
6. Using a slotted spoon, remove the kumara to a paper towel to drain.
7. Place 1 tablespoon of canola oil in a medium-sized, non-stick frying pan.
8. Swirl it around to cover the base. Heat gently. Pour in the sugar. Do not stir.
9. Place over low heat until the sugar begins to melt.
10. Move the pan around so the sugar caramelises evenly.
11. Once golden, add the kumara. Turn the pieces until coated with the toffee.
12. Lift out onto a sheet of baking paper.
13. Sprinkle with sesame seeds. Enjoy while hot.