Candied Korean Sweet Potatoes.
A crunchy sweet favorite from the streets of Korea.
Ingredients
- 2 Korean or Japanese sweet potatoes, peeled and chopped into bite sized pieces
- 2 tbsp vegetable oil, plus more for frying
- 1/3 cup sugar
- 1 tsp miso
- 1 tsp sea salt
- 1 tsp black sesame seeds
Instructions
- Add your frying oil to a Dutch oven or cast iron pan over high heat and bring to 350° F (when a tiny piece of potato dropped in comes right to the surface). Fry your potatoes in batches and let them cool on a wire rack. If you don’t want to deep fry the potatoes, preheat your oven to 450° F. Coat the potato pieces with a little bit of oil and place them in the preheated oven. Cook until they are fork tender (mine took about 45 minutes).
- To a large pan over low heat, add 2 tablespoons of oil. Use a brush to make sure the oil evenly coats the pan. Then, add your sugar. Allow the sugar to melt without touching it. When the sugar starts to dissolve, lift your pan off the heat and swivel to move the melting sugar around without touching it. Then place it back on the heat. Continue doing this for about 10 minutes, until your sugar has turned into a rich brown, caramel-y color.
- Drop your miso paste into the sugar and using a spoon, dissolve it into the caramel. Remove your mixture from heat. Add the fried sweet potatoes and stir with a spoon until they are evenly coated.
- Transfer to a baking sheet lined with parchment paper and separate before they cool (if you want—I just transferred them onto a plate and pulled them apart as I ate them). Once cooled (about 5 minutes), place on your serving plate. Garnish with sea salt and black sesame seeds.
Tried this recipe?Let us know how it was!