Incredibly Easy Sweet Potato Sticks (Goguma Mattang)
Zero Fuss! An Amazingly Simple Sweet Potato Mattang Recipe with All Ingredients Added at Once
No air fryer, no microwave needed! This recipe results in sweet potato sticks with a texture similar to ‘Goguma Pass’ (candied sweet potatoes), but uses significantly less oil and sugar relative to the amount of sweet potatoes. You’ll be surprised to find that the actual amount of oil used is only about 1 teaspoon, not 1 tablespoon! Curious how? This method is completely different from the traditional way, yet much simpler. Don’t miss these key cooking tips and be sure to save this recipe!
Ingredients- 300g sweet potatoes
- 1 Tbsp cooking oil
- 2 Tbsp sugar
Cooking Instructions
Step 1
Sweet potatoes are a quintessential winter snack! Let me briefly share how to select and store them! Starting with good sweet potatoes is key to a delicious mattang.
Step 2
Wash the sweet potatoes thoroughly, then peel them using a vegetable peeler. Peeled sweet potatoes are easier to work with.
Step 3
Slice the sweet potatoes into uniform pieces, about 1 cm thick. If they’re too thin, they might break apart easily, and if they’re too thick, they’ll take longer to cook. The right thickness is important!
Step 4
Soak the sliced sweet potatoes in water for about 10 minutes. This step removes excess starch, which helps the sweet potatoes become crispier on the outside and prevents them from sticking together during cooking.
Step 5
Use the sweet potatoes after shaking off the excess water. You don’t need to meticulously dry them with paper towels; just ensure most of the water is gone.
Step 6
Now, prepare your pan. While the heat is off, add the cooking oil, sugar, and the drained sweet potatoes to the pan. Adding all ingredients at once is the secret to this recipe!
Step 7
Spread the sweet potatoes evenly in the pan, then cover it with a lid and turn on the heat. Start with medium heat for about 5 minutes. During this time, the sugar will begin to melt and prepare to coat the sweet potatoes.
Step 8
After 5 minutes, lift the lid. Gently tilt or shake the pan to help the sugar syrup coat the sweet potatoes evenly. It’s important to ensure they are coated without clumping together.
Step 9
Flip the sweet potato pieces with a spatula. This ensures they cook evenly and develop a beautiful color on all sides.
Step 10
Cover the pan again and reduce the heat to medium-low. Continue cooking for another 3 to 5 minutes. Cooking slowly over lower heat prevents burning and allows the inside to become tender.
Step 11
Check if the sweet potatoes are about 80-90% cooked by piercing them with a chopstick or skewer. Cook them until they are tender but not mushy, as they will continue to cook slightly even after the heat is turned off.
Step 12
Once the exterior is golden brown, your delicious sweet potato mattang is ready! You can enjoy them just like this – they’re wonderfully sweet and soft.
Step 13
I cooked mine a bit longer to achieve a crispier exterior, similar to ‘Goguma Pass’. You can adjust the cooking time according to your preference for crispiness.
Step 14
Place the finished sweet potato mattang on parchment paper. This allows any excess oil to drain away naturally. Let them cool slightly, then transfer to a serving dish. This makes for a neater presentation.
Step 15
Finally, sprinkle with sesame seeds if desired. Try making this incredibly simple sweet potato mattang with minimal cleanup and absolutely no hassle! You won’t regret it!
