Sweet potato, peeled and washed first cut into thin slices, and then cut into uniform filaments. Put into the pot, add water, wash clean, wash off the sweet potato surface starch, drain water, into the mixing bowl.

Add two tablespoons of custard powder to the pot, and mix well with your hands. The custard powder has the effect of coloring and increasing the aroma, but if you don't have it, you can not use it.

Grab a good amount of cornstarch and mix well, trying to coat each sweet potato strip with as much cornstarch as possible.

Pour cooking oil into a wok, and when the oil is about 50 percent hot, add the sweet potato fries.

Use a slotted spoon to turn the sweet potato fries a few times to avoid them sticking together, then turn up the heat and fry for 3 minutes, until the fries are set and the skin is golden brown and crispy, then remove them from the pan and control the oil.

Add half a tablespoon of water to another pot, add 40 grams of sugar, 5 grams of lemon juice, 10 grams of ketchup, 1 gram of salt to taste, 5 grams of white vinegar, stirring continuously with a spoon, dissolve the seasoning, simmering to the soup bubbles and then into a dense small bubbles, drizzle a little oil.

Pour in the fried sweet potato fries, quickly stir fry a few times, so that the sweet potato fries coated with sugar sauce, and then sprinkle a few black sesame seeds, upside down, turn the pan can be turned off the fire to plate.

Finally sprinkled with a few chopped green onions for garnish, this crispy sweet sweet potato fries in honey sauce is ready, golden color, crispy and sweet, do snacks, do snacks, do afternoon tea dessert is a good choice.