Cut sweet potatoes into cubes and soak in cold water to remove starch.

Boil water with salt, add sweet potatoes, and cook until half done.

Strain potatoes and cool on a flat plate.

Coat potatoes evenly with corn flour.

Heat a nonstick skillet with oil and pan-fry coated potatoes until crispy and light brown.

Set aside the fried potatoes.

Wipe the skillet and add sugar over low heat.

Let the sugar melt and caramelize, stirring constantly.

Once the caramel is dark brown, add the crispy potatoes and chili sauce.

Toss to coat evenly.

Season with salt and sprinkle sesame seeds.

Serve as a side dish.