Candied sweet potato

Candied sweet potato

Matang

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
600g sweet potato, peeled
1 tablespoon vegetable oil
150g caster sugar
1 teaspoon black sesame seeds
500ml vegetable oil, to fry

Method

  1. Slice the sweet potato into 1-cm rounds, then across into halves.
  2. In a large saucepan, heat vegetable oil on a medium heat until it reaches 180°C, or until a cube of sweet potato dropped in starts bubbling immediately on contact. Carefully lower in a third of the sweet potato chunks. You will now need to increase the heat, as the sweet potato will bring the temperature down. Fry for 5–7 minutes until the oil stops bubbling and the sweet potato is cooked through. Transfer to a plate lined with kitchen paper, and continue until the remaining the sweet potato is cooked.
  3. In a large frying pan, heat 1 tablespoon of vegetable oil and scatter with the sugar. Heat without stirring on a low heat, until the sugar melts. Increase the heat to medium and cook, until the sugar begins to turn an amber colour – this will take about 6 minutes. Instead of stirring, swirl the pan to help the sugar caramelise evenly.
  4. Turn off the heat and, working with two sweet potato pieces at a time, use a fork to dip them into the hot caramel and then transfer to a plate. Repeat until you have used up all the sweet potato pieces and caramel, scattering each piece immediately with the black sesame seeds. Leave the caramel to set and eat while still warm.
Tags:
Korean
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