Candied Sweet Potato Bites
Fry bite-size sweet potato pieces until crisp, coat them with a thin sugar glaze and sprinkle with black sesame seeds.
- Cuisine
- Korean
- Prep
- 17 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Sweet potato Peeled and trimmed weight
- 400 g
- Frying oil Pour to a depth of about 3–4 cm in a dry, deep pot, without filling it more than one third full.
- to taste
Seasonings
- Sugar
- 3 T
- Water
- 1 T + 1/2 T
- Oligosaccharide syrup
- 1 T
- Black sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Dice the sweet potato
Pat the washed and peeled sweet potato 400 g dry, then cut it into cubes about 2.5 cm across.
-
Rinse away surface starch
Soak the sweet potato pieces in cold water for about 5 minutes to loosen the surface starch. Drain in a strainer.
-
Dry the sweet potato
Spread the sweet potato pieces in a single layer on paper towels. Press with another towel and check that the sides touching the towel are dry as well.
-
Heat the frying oil
Pour the frying oil to taste into a dry pot. Heat to 165–170°C using a frying thermometer and stay by the pot while the burner is on.
-
Fry in batches
Divide the pieces into two or three batches. Use a dry skimmer to lower a little at a time close to the oil. Fry for 5–7 minutes per batch, adjusting the heat so the oil returns to 165–170°C.
-
Check the center
Lift out the largest piece and pierce the center with a skewer. If it goes in easily, lift out the rest. If the center is still firm, fry for 1 more minute and check again.
-
Drain the fried sweet potato
Arrange the pieces in a single layer on a cooling rack set over a tray. Once frying is finished, turn off the burner and leave the oil pot in place to cool.
-
Cook the syrup
Put the sugar 3 T, water 1 T + 1/2 T and oligosaccharide syrup 1 T in a clean pan. Heat on low and gently tilt the pan to combine. Once the sugar dissolves, let the syrup boil undisturbed.
-
Coat the sweet potato with syrup
When the bubbles grow larger and the syrup turns glossy, reduce the heat. Add the fried pieces and gently turn them with a silicone spatula to coat them lightly. Handle the hot syrup with utensils.
-
Add black sesame and cool
Turn off the heat and sprinkle with black sesame seeds 1/3 T. With tongs, place the pieces one at a time on a parchment-lined tray, spacing them apart. Serve once the syrup has cooled.
