Cut the sweet potato into bite-sized pieces and prepare the rice cakes dry (ensure no moisture remains).

Heat a generous amount of cooking oil in a pan (enough to submerge 1/3 of the ingredients).

Fry the sweet potato pieces until golden brown.

Remove the fried sweet potatoes and drain excess oil.

Add the rice cakes to the pan and fry until the surface turns white and the texture becomes soft.

Remove the fried rice cakes and drain excess oil.

Optionally fry the nuts or use them raw as a topping.

In the pan, combine 2 tbsp water, 1/2 tbsp soy sauce, 1 tbsp corn syrup, and 1 tbsp honey.

Heat the mixture on low heat until bubbles start forming.

Add all fried ingredients to the pan and stir to coat evenly.