Crispy and Sweet Air Fryer Sweet Potato Candies (Goguma Mattang)
Easy Air Fryer Sweet Potato Candies (Goguma Ppas) – Crispy Sugar Syrup Recipe
Sweet Potato Candies, a classic Korean sweet treat! Make these deliciously crispy on the outside and chewy on the inside sweet potato ppas at home, just like hard candies. If you’ve struggled with coating them in syrup before, pay attention! I’ll share my secret method for coating them perfectly without getting sticky hands. We’ll use the air fryer to cook the sweet potatoes until tender and then create the perfect golden sugar syrup. This recipe is perfect for snacks or as a gift. Let’s start making these delightful sweet potato candies!
Main Ingredients
- 500g sweet potatoes (about 2 medium)
- 3 Tbsp cooking oil (for coating sweet potatoes)
- A pinch of black sesame seeds (for garnish, optional)
Sugar Syrup (Tablespoon Measurement)
- 7 Tbsp cooking oil
- 6 Tbsp white sugar
- 7 Tbsp cooking oil
- 6 Tbsp white sugar
Cooking Instructions
Step 1
Peel the 2 sweet potatoes (approx. 500g) and cut them into pieces slightly smaller than bite-sized. Slicing them at an angle can make them look more appealing. While sweet potato ppas are traditionally deep-fried, I’ll be using an air fryer for a healthier and easier approach.
Step 2
Place the cut sweet potato pieces into a resealable plastic bag. Drizzle 3 tablespoons of cooking oil over them. Close the bag tightly, puff it up with air, and shake vigorously. This will evenly coat the sweet potatoes with a thin layer of oil, helping them to become crispier in the air fryer.
Step 3
Line the air fryer basket with parchment paper. Arrange the oil-coated sweet potato pieces in a single layer, making sure they don’t overlap. Air fry at 180°C (350°F) for 10 minutes, then increase the temperature to 190°C (375°F) and cook for an additional 5 minutes, for a total of 15 minutes. This two-step cooking process ensures they are tender inside and slightly crisp outside.
Step 4
Check if the sweet potatoes are cooked through by piercing them with a chopstick or fork; it should go in smoothly. If they’re not tender enough, add another 3-5 minutes at 180°C (350°F). Once cooked, remove them from the air fryer and let them cool slightly. Don’t let them cool completely, as the syrup will adhere better to warm pieces.
Step 5
It’s more time-efficient to start making the sugar syrup while the sweet potatoes are cooking in the air fryer, as the syrup takes a considerable amount of time to prepare and set. So, as soon as you put the sweet potatoes in the air fryer, begin the syrup-making process.
Step 6
Prepare a tray for setting the syruped sweet potatoes. Line a baking tray with parchment paper and lightly brush it with a thin layer of cooking oil. This prevents the sweet potato candies from sticking to the paper once they’ve cooled.
Step 7
Now, let’s make the sugar syrup. Take a wide pan and spread 6 tablespoons of white sugar evenly across the bottom. Then, carefully pour 7 tablespoons of cooking oil over the sugar, ensuring it’s distributed evenly.
Step 8
Turn the heat to low and wait patiently for the sugar to melt and turn a caramel brown color. It might seem like it’s taking a very long time, and you might wonder if it’s working. Resist the urge to stir; just let it melt undisturbed. Patience is key here.
Step 9
You’ll notice the sugar in the center starting to melt and separate from the oil. At this point, gently swirl the pan to help melt the remaining sugar crystals around the edges. Even melting is important for a smooth syrup.
Step 10
Once about 80% of the sugar has melted into a nice golden-brown syrup, reduce the heat to the lowest setting. Carefully pick up the cooked sweet potato pieces one by one and dip them into the syrup, coating both sides evenly. It’s best to coat them while the syrup is still hot.
Step 11
After coating the sweet potatoes with syrup, place them onto the prepared oiled parchment paper, leaving some space between each piece. Avoid overcrowding them, as they might stick together when they harden.
Step 12
When coating the sweet potatoes, start from the center of the pan and work your way outwards. This method helps to melt any remaining sugar at the edges, ensuring you have enough syrup to coat all the sweet potatoes without it running out.
Step 13
A sign of perfectly made syrup is when thin, thread-like strands form – the ‘sugar threads’. If you see these fine threads, you know your syrup has reached the ideal consistency for coating!
Step 14
Once the syruped sweet potatoes have completely cooled, they will become wonderfully crisp, shattering like hard candy when bitten into. Arrange them attractively in a serving dish.
Step 15
These homemade sweet potato candies are not sticky to eat and offer a delightful crisp texture and sweet flavor. They’re perfect for a quick snack. Enjoy making and savoring them!
