Crispy and Sweet Candied Sweet Potatoes with Nuts
Easy Oven-Baked Candied Sweet Potatoes Recipe for Kids’ Snacks
We’ve elevated the classic candied sweet potatoes by adding nuts for a delightful crunchy texture and rich flavor. These are crispy on the outside, tender on the inside, and a beloved Korean snack for all ages.
Main Ingredients- 450g Sweet Potatoes (about 2-3 medium-sized)
- 2 Tbsp Sugar (approx. 30g)
- 2 Tbsp Corn Syrup or Oligosaccharide (approx. 30g)
- 4-5 Tbsp Water (approx. 60-75ml)
- 2 Tbsp Olive Oil (approx. 30ml)
- 2 Tbsp Canola Oil (approx. 30ml)
- 1/2 tsp Dried Parsley
- 20g Nuts (e.g., walnuts, almonds, as preferred)
For Sweet Potato Wash- 1 Tbsp Baking Soda
- 1 Tbsp Baking Soda
Cooking Instructions
Step 1
Thoroughly cleaning the sweet potatoes is crucial for making delicious ‘Matang’. First, use a peeler or a clean scrubbing brush to gently remove the skin under running water, ensuring all dirt is washed away. For extra cleanliness, dissolve 1 tablespoon of baking soda in the water while washing to help remove any residual pesticides effectively.
Step 2
Trim off the ends of the cleaned sweet potatoes. Cut them into bite-sized pieces, about 2-3 cm thick. For optimal cooking, consider cutting them into 4 or 6 wedges, depending on their size. Larger pieces will result in a more tender interior, while smaller pieces will be crispier.
Step 3
Place the cut sweet potato pieces in cold water to rinse off excess starch. Soaking them for about 5 minutes will remove the sticky starch from the surface, preventing them from sticking together during cooking and contributing to a crispier final texture.
Step 4
After soaking, drain the sweet potatoes thoroughly and pat them completely dry with paper towels. Any remaining moisture can cause oil to splatter dangerously when frying and will result in a soggy exterior for your candied sweet potatoes.
Step 5
In a large bowl or a resealable plastic bag, add the dried sweet potato pieces. Drizzle with 2 tablespoons of olive oil. Seal the bag tightly or cover the bowl, then shake or toss gently to ensure the olive oil evenly coats each piece. This step helps prevent the sweet potatoes from burning in the oven and keeps them moist.
Step 6
Sprinkle the parsley flakes over the oil-coated sweet potatoes for an aromatic touch. Arrange the prepared sweet potatoes in a single layer on an oven tray, ensuring they have space between them. Bake in a preheated oven at 250°C (480°F) for 15 minutes, until the surfaces are lightly golden. Adjust the baking time based on your oven’s performance.
Step 7
Now, let’s make the candy syrup. In a pan, combine 2 tablespoons of canola oil, 2 tablespoons of sugar, 2 tablespoons of corn syrup (or oligosaccharide), and 4-5 tablespoons of water. Stir over medium-low heat until the sugar dissolves. Once the syrup begins to bubble, reduce the heat slightly and let it simmer gently.
Step 8
As the syrup simmers, it will thicken slightly and turn a pale golden color. Add the pre-baked sweet potato pieces to the pan. Maintain medium-low heat and gently toss or stir the sweet potatoes with chopsticks or a spatula for about 1-2 minutes, ensuring they are evenly coated with the syrup. Be careful not to overcook, as the syrup can burn or harden.
Step 9
Once the candied sweet potatoes are well-coated with the glistening syrup, sprinkle in your chosen nuts. The nuts add a delicious nutty flavor and a satisfying crunch that complements the sweetness of the sweet potatoes. Gently mix them in so they don’t clump together.
Step 10
Transfer the finished candied sweet potatoes to a serving dish after letting them cool slightly. While delicious when hot, allowing them to cool a bit will help the syrup set, creating an even crispier exterior and a wonderfully tender interior – the perfect ‘Matang’ experience. Enjoy your homemade treat!
