Korean sweet potatoes are a little lighter, starchier, and less sweet than Western sweet potatoes, and have been prepared in various preparations (fries, those cool spirals!) as street food dating back to the times of Sungkyukwan scandal!
This recipe is from Maangchi, who’s comprehensive Korean recipes and great videos we’ve mentioned on the podcast! Sweet and crunchy on the outside, hot and fluffy on the inside, these were a great snack for me and the kids.
Korean Candied Sweet Potato
Adapted from Maangchi
- 1 pound Korean sweet potatoes (about 2 large)
- vegetable oil for frying
- 1 tablespoon vegetable oil
- 1/4 cup sugar
- black sesame seeds for garnish
Peel sweet potatoes and slice into evenly sized medium wedges. Heat oil in a small sauce pan, and fry in batches, turning occasionally, until golden brown and cooked through. Drain on a paper towel.
In a frying pan, heat oil and sprinkle with sugar, and cook until the sugar is melted and deeply golden (careful not to burn). Toss the sweet potato wedges in the sugar mixture and sprinkle with black sesame seeds for garnish.