Steps

1. Wash 1 sweet potato under water, wrap it in a damp paper towel.
   🕒 00:49
2. Microwave the paper-wrapped sweet potato at 600W for 5 minutes. This is the key! Silk sweet potatoes have high moisture content and cook easily, resulting in a crispy exterior and fluffy interior.
   🕒 01:37
3. In a small bowl, combine 20g honey and 5g whole grain mustard and mix well to create the honey mustard sauce.
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4. Once the sweet potato can be easily pierced with a toothpick after removing from the microwave, it's done. Carefully remove the paper towel, minding the heat.
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5. Cut off the hard ends of the sweet potato.
   🕒 03:07
6. Cut the sweet potato in half crosswise, then cut each half in half lengthwise, and again in half lengthwise to create 8 stick-shaped pieces. This is the key! Cutting them too small will reduce the fluffy texture, so this size is ideal.
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7. Lightly grease a frying pan and add the cut sweet potato pieces.
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8. Coat the sweet potato pieces evenly with oil. This is the key! Coating with oil helps them cook evenly and achieve a beautiful, consistent sear.
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9. Heat the frying pan over medium-low heat and cook the sweet potato for about 2 minutes until one side is golden brown.
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10. Tilt the pan and cook the other sides of the sweet potato until they are all golden brown.
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11. Once all sides are browned and the surface is crispy, turn off the heat.
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12. Thoroughly wipe away any excess oil from the frying pan with a paper towel. This is the key! Excess cooking oil can prevent the butter flavor from coming through, so be sure to wipe it clean.
    🕒 07:22
13. Add 10g butter and a pinch and a little more salt to the frying pan.
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14. Return to medium-low heat, melt the butter, and distribute the salt evenly.
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15. Arrange the sweet potato butter on a plate lined with parchment paper.
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16. Serve with the prepared honey mustard sauce. This is the key! The final pinch of salt is crucial for preventing the flavor from becoming bland, so don't forget it!
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