Candied Sweet Potato (Mattang)

Nutrition values are AI-estimated based on ingredients.

• 2-3 medium sweet potatoes
• 3 cups cooking oil
• 3/4 cup white granulated sugar
• 1.5 teaspoons black sesame seeds

1. 1Peel and cut sweet potatoes into bite-sized irregular pieces.
2. 2Heat a large pan with generous cooking oil and deep-fry sweet potatoes until light golden and softened, then remove and drain.
3. 3In a separate small pan, combine a smaller amount of cooking oil and white granulated sugar.
4. 4Heat the sugar mixture, continuously tilting and swirling the pan, until the sugar caramelizes to a rich amber color.
5. 5Return the sweet potatoes to the hot deep-frying oil and fry again until they are deeper golden-brown and crispy, then remove and drain thoroughly.
6. 6Immediately add the twice-fried sweet potatoes to the hot caramel syrup and toss quickly to coat them evenly.
7. 7Sprinkle with black sesame seeds for garnish, tossing gently to distribute.
8. 8Separate the candied sweet potatoes and let them cool slightly before serving on a plate.

These instructions are our analysis of the original video. Watch on YouTube →