Just some Candied Sweet Potatoes passing through. This vegan recipe only require 3 Ingredients and are really fun to make.
These were so addicting so I of course had to remind myself to eat them in moderation. 😅 These sweet potatoes were inspired by ‘Kamote-Cue’, which is a famous Filipino street food and snack that’s basically sweet potato (kamote) coated in brown sugar placed in skewers and also inspired by the Korean sweet potato side dish called ‘Goguma Mattang’. So let’s just say these are somewhere in between!
You'll only need 3 basic ingredients, including sweet potatoes of course!
I've tried yellow and orange sweet potatoes for this recipe and both turned out great! This cooking method is the way we cook 'camote cue' here in the Philippines. Below are orange sweet potatoes.
Tip: When you peel sweet potatoes and set them aside for a bit, make sure they’re soaked in water first or else they’ll turn brown! When you’re ready to cook, drain out the excess water then slice them into cubes. Getting rid of the water also makes sure they don’t splash when fried!
Basically once the oil is hot, the sugar is first added. You'll have mix the sugar around until it melts and bubbles. From there, you'll add in the sweet potatoes and mix it in the sugar. Then leave the sweet potatoes for a few minutes to cook and slowly become coated in the sugar!
Transfer the sweet potatoes into a strainer to drain the oil and then immediately transfer the coated sweet potatoes on a lined tray to separate them from each other before they completely cool.
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Get the recipe below. Enjoy!
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3-Ingredient Candied Sweet Potatoes
Good for 3-4 people 600g sweet potatoes (around 550g after being peeled), I have made these with both yellow and orange sweet potatoes and both turned out great! 1/2 cup packed brown sugar Neutral oil, for frying
Sesame seeds for topping, optional
Steps
Peel and slice the sweet potatoes into cubes. I got around 500g of cubes after peeling and slicing.
Heat a frying pan. Once hot, add in enough oil to submerge the sweet potatoes. Once hot, add in the brown sugar. Mix the sugar around until it melts and bubbles. Add in the sweet potato cubes in the oil.
Flip around the sweet potatoes in the diluted sugar until they’re coated. Leave to cook for a few more minutes until brown and coated in the melted sugar. Mix them around every minute or so!
Transfer the sweet potatoes into a strainer to drain the oil and then immediately transfer the coated sweet potatoes on a lined tray or non-stick pan. Separate them from each other before they completely cool. Top with some sesame seeds, if desired.
Leave sweet potatoes to cool and crisp up for a few minutes. These are best enjoyed within the day while still crisp!
Before storing, make sure they have completely cooled to maintain crispiness before covering in a container. Note that you can keep them in the refrigerator for a few days but they’ll not longer be as crisp.
Notes:
Tip: When you peel sweet potatoes and set them aside for a bit, make sure they’re soaked in water first or else they’ll turn brown! When you’re ready to cook, drain out the excess water then slice them into cubes. Getting rid of the water also makes sure they don’t splash when fried!
Does the potatoe end up hard, sticky and crispy like you get as a dessert dish in Asian countries?