Korean Candied Sweet Potatoes (Goguma Mattang)

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 130 min

   Prepare sweet potatoes

   Wash the sweet potato, peel the skin, and cut it into small chunks. Soak them in cold water for 30 minutes to reduce the starch.

   • Wash, peel, and cut into small chunks
   • Soak in cold water for 30 minutes
2. Step 2

   Drain and dry

   Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.

   • Drain the water
   • Wipe off excess water with kitchen paper
3. Step 38 min

   Fry sweet potatoes

   Pour the deep frying oil into a large pot and heat it up until it reaches 180 C / 356 F. Add the sweet potatoes and cook them until cooked through for about 5 to 8 minutes.

   • Heat cooking oil to 180 C (356 F)
   • Fry sweet potatoes for 5 to 8 minutes
4. Step 4

   Drain excess oil

   Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil.

   • Remove fried sweet potatoes
   • Place on kitchen paper
5. Step 52 min

   Make sugar coating

   Add the cooking oil in a well-heated pan and scatter the sugar around. Melt it over medium-high heat until the sugar dissolves, then quickly reduce the heat to low. Add the sweet potatoes into the pan and mix well with the sauce for 1 to 2 minutes.

   • Add cooking oil and sugar to a heated pan
   • Melt sugar and mix with sweet potatoes for 1 to 2 minutes
6. Step 65 min

   Cool and serve

   Move the sweet potatoes onto non-stick baking paper to cool down for 3 to 5 minutes. Serve garnished with some crushed nuts or sesame seeds for extra savory taste.

   • Transfer to non-stick baking paper
   • Cool for 3 to 5 minutes and serve

Interactive, hands-free timers are available in the Supper app.