Air Fryer Sweet Potato Candies (Goguma Mattang)
Crispy Outside, Fluffy Inside: Easy Air Fryer Goguma Mattang Recipe (No Sticky Fingers!)
Make Goguma Mattang (candied sweet potatoes) the easy way with your air fryer! This recipe ensures a delightful crispy exterior and a fluffy, sweet interior, perfect for a snack that won’t leave your hands sticky. Learn how to achieve that beautiful golden glaze.
Main Ingredients- 1 large sweet potato
- 3 Tbsp cooking oil (for coating sweet potatoes)
Sweet Syrup- 2 Tbsp cooking oil (for pan and syrup base)
- 3 Tbsp sugar
- 2 Tbsp cooking oil (for pan and syrup base)
- 3 Tbsp sugar
Cooking Instructions
Step 1
Begin by thoroughly washing the sweet potato. Peel the skin using a peeler. Then, cut the sweet potato into bite-sized pieces, about 2-3 cm thick. You can steam or boil the sweet potato until tender, or if you prefer a slightly chewier texture, you can roast it. Ensure the pieces are roughly uniform in size for even cooking.
Step 2
Place the cut sweet potato pieces into a zip-top bag or a large bowl. Drizzle the 3 tablespoons of cooking oil over them. Seal the bag or use a spatula to gently toss the sweet potato pieces, ensuring they are evenly coated with a thin layer of oil. This step helps the sweet potato become crispy in the air fryer and allows the syrup to adhere better later.
Step 3
Arrange the oil-coated sweet potato pieces in a single layer in the air fryer basket, making sure they don’t overlap. Preheat your air fryer to 180°C (350°F). Air fry for 10 minutes. After the first 10 minutes, carefully flip the sweet potato pieces and air fry for another 10 minutes. This double frying ensures they are golden brown and develop a pleasant crispiness on both sides. Adjust cooking time based on your air fryer and sweet potato size.
Step 4
Now, let’s prepare the sweet syrup. In a non-stick frying pan, spread out the 2 tablespoons of cooking oil and 3 tablespoons of sugar. Place the pan over low heat and let the sugar melt without stirring. Watch carefully as the sugar slowly dissolves and turns into a deep amber or light brown caramel color. Avoid burning the sugar; you can gently swirl the pan to ensure even coloring.
Step 5
Once the sugar has melted into a caramel syrup, carefully add the pre-air-fried sweet potato pieces to the pan. Be cautious as the syrup is very hot and can splatter. Use a spatula or tongs to quickly toss and coat the sweet potato pieces evenly with the caramel. Work quickly to ensure the syrup coats them before it hardens.
Step 6
To prevent the candied sweet potatoes from sticking together once cooled, prepare a sheet of parchment paper. Lightly grease the parchment paper with a small amount of cooking oil. Carefully place the coated sweet potato pieces onto the greased parchment paper, leaving a little space between each piece. This will help them maintain their shape and prevent them from clumping.
Step 7
As the Goguma Mattang cools, the caramel syrup will harden, creating beautiful, glassy strands that resemble spun sugar. This is why it’s sometimes referred to as ‘ppas’ (a Korean term for candy floss or spun sugar). If you can lift a piece with chopsticks and see it stretch slightly, you’ve achieved the perfect candy coating!
Step 8
You’ve now created delicious Goguma Mattang! The exterior boasts a satisfying crunch from the hardened syrup, while the inside remains soft and fluffy, showcasing the natural sweetness of the sweet potato. Enjoy them warm for a softer texture or cooled for maximum crispiness.
