Goguma MatTang 고구마 맛탕 (Candied Sweet Potatoes)

Deep-fried sweet potatoes covered in Caramel Sauce.

These candied sweet potatoes remind me of Philippine's Kamote-Que.^^

Goguma MatTang 고구마 맛탕 (Candied Sweet Potatoes)

Ingredients:

300 g Sweet Potatoes

Cooking Oil for frying

Black Sesame Seeds to garnish

Caramel Sauce:

3 tbsp Yellow/Brown Sugar

3 tbsp Honey

1 tbsp Canola Oil

Instructions:

Wash the sweet potatoes, peel the skin, and cut them into small chunks.

Soak them in cold water  for 15 mins to reduce the starch.

Drain the water, then dry them on a paper towel.

In a pot, add-in the oil, just enough to cover the sweet potatoes. Preheat the oil.

Deep fry the sweet potatoes until they turn golden and crisp.

Remove them from the oil and set on a paper towel.

Make the Caramel Sauce.

In a well-heated wok, add-in canola oil, sugar, and honey. Cook to melt on medium heat. Once the caramel sauce starts to boil, reduce the heat to low.

Quickly add-in the sweet potatoes and mix gently with the sauce to combine, about 2 minutes.

Turn off heat, and serve them on a plate, and garnish with black sesame seeds on top.

Serve warm. Happy Eating!!

Note:

The sweet potatoes will be very hot when you serve them on a plate, so cool them down a little, about 15 minutes before eating them. (Cooling down in a wok is not desirable as the sauce will crystallize, it can be difficult to dish out later!).

While it can be stored in the fridge for the next day, it tastes best when consumed on the day you make this dish as the crispness disappears and it can get slightly soggy.