Sweet Potato Candies (Goguma Mattang)
Make Sweet Potato Candies in 10 Minutes! Simple Recipe
Sweet potatoes are the quintessential winter snack, aren’t they? I’m going to share a secret to making delicious sweet potato candies that are crispy on the outside and moist and sweet on the inside, all in just 10 minutes. While roasted or steamed sweet potatoes are delicious, sweet, candied sweet potatoes are a delicacy loved by everyone, young and old. Make a delightful winter treat with healthy sweet potatoes!
Sweet Potato Candies Ingredients- 3 sweet potatoes (about fist-sized)
- A little cooking oil for frying or stir-frying
- A tiny pinch of salt
- 3 Tbsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
First, peel the sweet potatoes using a potato peeler and rinse them under cold water to remove any dirt. Pat them dry before proceeding.
Step 2
The key to great sweet potato candies is uniform cooking. Cut the peeled sweet potatoes into similarly sized pieces. If they are too small, they might break apart easily, and if they are too large, they may not cook through evenly. Cutting them into roughly finger-width, bite-sized pieces, perhaps in a triangular shape, will make them easier to cook and present beautifully.
Step 3
Here’s a super simple trick using the microwave! Place a plastic bag over a microwave-safe bowl, then add your cut sweet potatoes. To prevent them from becoming too dry and tough, sprinkle about 1 to 1.5 soju cups of water over the sweet potatoes. The amount of water you use will influence how soft the inside becomes; add a bit more water if you prefer a softer, more melt-in-your-mouth texture.
Step 4
Make a few small holes in the plastic bag to allow steam to escape, then tie the bag securely to seal it.
Step 5
Now, microwave on high for about 7 minutes. You may need to adjust the cooking time slightly depending on the size of your sweet potato pieces and your microwave’s power.
Step 6
Ta-da! Check your sweet potatoes after microwaving. They should be tender and cooked through. I personally prefer a slightly chewy texture over being overly mushy, so I only used about 1 soju cup of water initially.
Step 7
As the microwave cooking is nearing completion, heat a frying pan over medium heat with a generous amount of cooking oil. Once the oil is hot, drain any excess water from the cooked sweet potatoes using a sieve, and carefully place them into the hot pan. Be mindful not to burn them since they are already cooked. Gently fry them until the surfaces turn golden brown and slightly crispy. This method not only prevents them from absorbing too much oil but also adds a delicious roasted flavor, similar to baked sweet potatoes.
Step 8
See how the sweet potato surfaces are turning a beautiful golden brown as they absorb the oil? They look delicious already!
Step 9
Once the sweet potatoes are nicely browned, reduce the heat to low and add the oligosaccharide. To prevent the syrup from becoming excessively sticky, I transferred the sweet potatoes to a separate bowl before adding the oligosaccharide and tossing them together. This ensures the syrup coats the sweet potatoes evenly and makes them much easier to handle.
Step 10
Here’s the final pro tip for perfect sweet potato candies! It’s crucial to toss the sweet potatoes with the oligosaccharide while they are still warm. This allows the syrup to penetrate the sweet potatoes, creating a deep, rich sweetness. If they cool down completely, the syrup will only form a thin coating on the outside, diminishing the overall flavor. Make sure to remember this important step!
