Today, I will show you how to make “sweet potato dessert.” It tastes the best when it is still warm right after making it. Korean sweet potatoes are different from American sweet potatoes in taste, texture, and color. They are more sweet and drier. Please try to find Korean sweet potatoes to use for this recipe.
Yield: 3 Servings
Short Korean Lesson
- GoGuMa (고구마) = Sweet Potato
- Mat (맛) = Taste, Flavor
- About 3 Cups Sweet Potatoes
- 6 Tbsp Sugar or Brown Sugar
- 6 Tbsp Corn Syrup or Honey
- 1½ Tbsp Oil (Canola or Vegetable)
- Some Black Sesame Seeds or Sesame Seeds to Garnish
- Oil For Frying
Peel off the sweet potato skin, and remove any bad parts.
Cut the sweet potato into 1½-inch cubes. (Prepare 3 cups.)
Soak the chopped sweet potatoes in water for 10 minutes to leech out some of the starch. That will make them more crispy and sweet when you fry them.
Dry them with a paper towel so that you will not get hurt when you fry them.
Preheat the oil to about 340°F. Drop in a piece of sweet potato. If it starts to boil in the oil, the oil is hot enough. Fry the sweet potatoes, occasionally stirring them so that they do not stick to the pan or each other.
To check if the potatoes are done, poke one piece with a fork or chopstick. If it goes through smoothly, they are done.
Remove them from the oil, and let any excess oil soak into a few paper towels while they are waiting for the syrup. ^^
In a saucepan, add 6 Tbsp of white or brown sugar, 6 Tbsp of corn syrup or honey, and 1½ Tbsp of canola or vegetable oil. Boil it until the sugar melts on medium low. It is important not to cook it on high (too quickly) or the sauce will harden like candy when it cools.
Pour the hot syrup quickly on the fried sweet potatoes.
Quickly mix them gently.
You can sprinkle some black or regular sesame seeds on top for decoration and extra flavor.
This can be a snack food for kids. If you like sweet potatoes and sweet things, try it someday. Thank you!