Candied Sweet Potato
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Big chunks of sweet potato are fried until fluffy inside and tossed in a sugar and corn syrup glaze with a little soy sauce, which leaves a faint saltiness after the sweetness.
Read more
The potatoes go in when the syrup throws up large bubbles and are coated within 30 seconds, which means timing the frying to finish just as the syrup is ready.
Ingredients
Instructions
- 1
Peel 500g sweet potato and cut into large bite-sized pieces of 3 to 4cm, keeping the edges angular so they hold their shape during frying.
- 2
Soak in cold water for 10 minutes to remove surface starch, then pat completely dry with kitchen paper; any remaining moisture will cause the oil to spatter during frying.
- 3
Fry the sweet potato in 170C oil for 6 to 7 minutes until a chopstick slides through the center with no resistance, then remove and drain.
- 4
Combine 80g sugar, 35g corn syrup, 20ml water, and 3ml soy sauce in a pan over low heat and cook, stirring gently at the edges, until the mixture bubbles with a light golden caramel color.
- 5
When the syrup forms large bubbles, quickly add the fried sweet potato and toss within 30 seconds until every surface is evenly coated before the syrup hardens.
- 6
Sprinkle 6g black sesame seeds over the top, spread onto parchment paper or a silicone mat with pieces separated so they do not stick to each other, and cool completely before serving.
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