Deep-fry shredded sweet potatoes in hot oil until crispy. Drain. Add sliced yao char kwai pieces to the hot oil. Deep-fry until lightly golden and crispy. Remove from oil and drain well on crushed kitchen paper.
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.
Arrange the shredded ingredients attractively on a big, round serving platter.
To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.
Add a sprinkling of sesame seeds and roasted peanuts.