Steps

1. Thoroughly wash the sweet potatoes with their skins on and lightly pat them dry.
   🕒 02:00
2. Wrap 2 sweet potatoes individually and tightly in plastic wrap, and place them on a microwave-safe plate.
   🕒 02:10
3. Microwave on 600W for 3 minutes. (Key Tip: If using 500W, add an extra 10-20 seconds.)
   🕒 02:28
4. In a bowl, combine 50g Greek yogurt, 1 tbsp honey, and 1 tsp lemon juice. Mix well. (Key Tip: If you don't have Greek yogurt, you can substitute with 50g of drained yogurt.)
   🕒 02:41
5. In a separate bowl, combine 2 tbsp Kuromitsu (Black Sugar Syrup), 1 tbsp Kinako (Roasted Soybean Flour), and 1 tsp milk. Mix well, being careful to prevent the kinako from scattering. (Key Tip: For a richer flavor, you can substitute the milk with heavy cream.)
   🕒 03:04
6. Flip the microwaved sweet potatoes and microwave again on 600W for 2 minutes. (Key Tip: Be careful not to burn yourself as they are hot. Depending on the size of the sweet potatoes, if they are thick, add an extra minute to the second heating. They are ready when a skewer can easily pass through.)
   🕒 03:31
7. After microwaving, leave the sweet potatoes wrapped for about 1 hour to cool down gradually. (Key Tip: Do not remove the plastic wrap until cooled, as it will cause them to dry out. Cutting them while still hot can cause them to break apart, so it's important to let them cool completely before cutting.)
   🕒 03:49
8. Remove the plastic wrap from the sweet potatoes, trim off both ends, and cut them into pieces about 1cm to 1.5cm thick. (Key Tip: If they are too thin, they will fall apart during frying. Aim for about 1.5cm thickness.)
   🕒 04:06
9. Arrange the cut sweet potato pieces on a cutting board, cover with plastic wrap, and gently press them down with your hands. (Key Tip: Lightly pressing them creates cracks and enhances the crispy texture. Avoid pressing too hard, as they may fall apart during frying; just press enough to create a crack in the skin. If you're hesitant to press them, they will still be delicious fried as they are.)
   🕒 04:54
10. Add about 5mm of frying oil to a frying pan and heat over medium heat for about 1.5 minutes. (Key Tip: The oil is ready when small bubbles slowly rise from a chopstick inserted into it, indicating a temperature of 160-170°C.)
    🕒 05:51
11. Carefully add the sweet potato pieces to the heated oil, avoiding splashes, and fry over low to medium heat for about 2.5 minutes.
    🕒 06:16
12. Flip the sweet potato pieces and fry for another 2.5 minutes. (Key Tip: Be careful with pieces that were pressed too much, as they may be fragile. The sweeter the sweet potato, the faster it will brown, so keep an eye on it to prevent burning.)
    🕒 06:33
13. Continue frying, flipping occasionally, until both sides are crispy. Remove the fries from the oil as they are done, draining any excess oil. The total frying time should be about 6-7 minutes. (Key Tip: Once they start browning, they can burn easily, so be attentive. Adjust the frying time based on the amount being fried and the condition of the sweet potatoes.)
    🕒 06:59
14. Sprinkle salt to taste over the fried sweet potato fries and toss to coat evenly. Serve with the two homemade dipping sauces. (Key Tip: Adding salt enhances the sweetness of the sweet potatoes, creating a delicious sweet and savory flavor.)
    🕒 07:54