Candied Sweet Potato Recipe
Chunks of fried sweet potato in hot brown syrup. This is a yummy Korean dish, also known as Matang.
1/2 pound sweet potato
2 1/2 cups coconut oil - or vegetable oil
Peel sweet potato.
Rinse it in cold water and dry it with paper towel or cotton cloth.
Slice it into chunks that look like smooth-edged triangles, about 2 inches wide and ½ inch thick.
Put coconut oil into a wok or frying pan and heat it up.
Fry the chunks of the the sweet potato over medium high heat for about 6-8 minutes until golden brown.
In a second thick bottomed pan, add 1 tbs vegetable or coconut oil and heat.
Sprinkle ¼ cup of white sugar on over the oil evenly.
Heat it up over medium heat for a couple of minutes.
When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup.
Lay out a non stick sheet of baking parchment.
Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
Sprinkle some sesame seeds over top.
Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other.
When the coating cools down and become solid, transfer to a serving bowl.