Begin by cooking your sweet potatoes in a pot of boiling water for 30-40 minutes, or until a fork easily pierces through. Once cooked, drain and let cool slightly before peeling and mashing them into a smooth puree.

In a large mixing bowl, combine the sweet potato puree with glutinous rice flour and brown sugar. Gradually add water, just enough to achieve a cohesive dough that holds together without being overly sticky; stir the mixture well until all the ingredients blend seamlessly.

Turn the dough out onto a clean surface and shape it into small, flat cakes about ½ inch thick. Roll each cake in white sesame seeds, ensuring they are evenly coated.

Heat a non-stick skillet over medium heat and add a touch of oil. Place your coated cakes in the skillet without overcrowding and cook each cake for 3-5 minutes on one side until golden brown, then flip to cook the other side.

Once both sides are crispy, transfer the cakes to a plate lined with paper towels. Before serving, sprinkle them lightly with flaky kosher salt.