Korean Caramelized Sweet Potatoes Recipe

"Goguma Mattang is a Korean sweet potato side dish or snack created by deep frying sweet potato pieces in oil and tossing them in a caramelized syrup. This may be my new favorite way of eating sweet potatoes. They are highly addictive and don’t take much prep work or ingredients. The sweet potatoes end up crisp on the outside, soft and fluffy on the inside, and covered with a sweet honey brown sugar coating."

Original recipe yields 4 servings

Metric US

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Ingredients

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2 medium (302 grams) sweet potatoes (Korean sweet potatoes if possible)
Vegetable oil (for deep frying)
3 tablespoons honey
1 tablespoon brown sugar (or yellow sugar)

1 tablespoon rice bran (or vegetable oil)
For Garnish
Sesame seeds (white or black)
Chopped nuts

Nutritional

Serving Size: 1 (97.8 g)
Calories 133.8
Total Fat - 3.5 g
Saturated Fat - 0.7 g
Cholesterol - 0 mg
Sodium - 8.2 mg
Total Carbohydrate - 25.5 g
Dietary Fiber - 1.9 g
Sugars - 16.1 g
Protein - 2 g
Calcium - 23.6 mg
Iron - 2.5 mg
Vitamin C - 8.7 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Peel the sweet potatoes and cut into about 1-inch pieces. Place in a large bowl and cover with cold water. Allow soaking for 30 minutes. Drain and use a towel to dry the sweet potatoes thoroughly.

Step 2

Fill a large saucepan with enough vegetable oil to cover the sweet potato pieces and place over medium-high heat.

Step 3

Once the oil has reached about 350 degrees F, add the sweet potato pieces and cook until golden the center is softened, 5-10 minutes. Remove with a slotted spoon onto a paper towel lined plate.

Step 4

In a large wok or pan, combine honey, brown sugar, and 1 tablespoon oil over medium heat. Reduce heat to low once it starts to bubble. Toss in the fried sweet potato pieces and continue to cook while gently tossing for 2 minutes.