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Korean Candied Sweetpotatoes: 1 Amazing Recipe

Korean Candied Sweetpotatoes
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Enjoy a taste of Korea with these crispy, sweet, and utterly delightful candied sweetpotatoes. This easy-to-make dish is perfect as a snack, side, or even a unique dessert, offering a satisfying crunch and a glistening sweet glaze.

Ingredients

Scale
  • 4 medium Sweetpotatoes, peeled and cut into bite-sized pieces
  • 1 cup Canola Oil, for frying
  • 1 cup Brown Sugar
  • 1/4 cup Honey (or maple syrup for vegan option)
  • 1/4 cup Corn Syrup (or agave syrup)
  • 2 tablespoons Toasted Sesame Seeds, optional

Instructions

  1. Peel and cut the sweetpotatoes into bite-sized pieces.
  2. Heat canola oil in a skillet over medium heat and fry the sweetpotato pieces until tender and crispy, about 10-15 minutes.
  3. In a separate sauté pan, combine brown sugar, honey (or maple syrup), and corn syrup.
  4. Stir over medium-low heat until the sugar melts and the mixture becomes bubbly, around 5 minutes.
  5. Carefully add the crispy sweetpotatoes to the bubbling sauce.
  6. Gently mix until each piece is evenly coated in the syrup.
  7. Transfer the coated sweetpotatoes to a serving plate and sprinkle with toasted sesame seeds.
  8. Serve hot.

Notes

  • For added sweetness, drizzle a bit of extra honey on top before serving.
  • Ensure the frying oil is hot enough to achieve crispiness; aim for around 350°F (175°C).
  • Use a non-stick pan for making the glaze and coating the sweetpotatoes to prevent sticking.
  • Cut sweetpotatoes into uniform, bite-sized pieces for even cooking.
  • Consider adding a pinch of salt or cinnamon to the glaze for an enhanced flavor profile.
  • For a vegan version, use maple syrup instead of honey.
  • If you prefer a lighter option, bake the sweetpotatoes instead of frying, then coat with the syrup.

Nutrition

Find it online: https://keepityummy.com/korean-candied-sweetpotatoes/

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