Crispy & Chewy! Sweet Winter Delight: Super Easy Sweet Potato Candies (Matang) Recipe
Easy Sweet Potato Dish / Sweet Potato Candies (Matang)
Sweet potatoes are the ultimate winter snack! We’ve made these ‘Matang’ (candied sweet potatoes) by simply frying them and coating them in a sweet syrup. They turn out crispy on the outside and wonderfully chewy on the inside. Perfect for a simple yet delicious treat!
Main Ingredients- 5 medium sweet potatoes
- Vegetable oil, for frying
- Black sesame seeds, for garnish (optional)
Matang Syrup- 5 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 3 Tbsp corn syrup (or rice syrup/oligo-dang)
- 5 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 3 Tbsp corn syrup (or rice syrup/oligo-dang)
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Peel them thoroughly and cut them into bite-sized pieces. Aim for a size that’s easy to handle and will fry evenly. Cutting them too small might cause them to break apart during frying.
Step 2
Place the cut sweet potatoes in a bowl of cold water for about 10 minutes. This step is crucial for removing excess starch, which will help them become crispier and absorb less oil when fried.
Step 3
Drain the sweet potatoes thoroughly and pat them completely dry with paper towels. Removing all moisture is key to preventing oil splattering and ensuring a crispy texture.
Step 4
Now, it’s time to fry the sweet potatoes. In a deep pan or pot, add enough vegetable oil to submerge the sweet potatoes and heat it to about 190°C (375°F). Maintaining the correct temperature is important for achieving the perfect crispness without greasiness.
Step 5
Carefully add the dried sweet potato pieces to the hot oil. If the oil level isn’t high enough to cover them completely, use chopsticks to gently turn them while frying. This ensures they cook evenly and develop a beautiful crisp exterior and a soft, chewy interior.
Step 6
Fry the sweet potatoes until they turn a beautiful golden-brown color. Keep an eye on them to prevent burning, as they can cook quickly.
Step 7
Once fried to perfection, remove the sweet potatoes from the oil and place them on a plate lined with paper towels. This will absorb any excess oil, making the matang less greasy.
Step 8
Let’s make the delicious matang syrup! In a clean pan, combine the vegetable oil, brown sugar, and corn syrup as listed in the ingredients.
Step 9
Heat the mixture over low heat without stirring. Let the sugar melt slowly and undisturbed. Stirring at this stage can cause the sugar to crystallize, leading to a hard, grainy candy instead of a smooth syrup.
Step 10
Once the sugar has completely melted and the syrup turns a clear caramel color, it’s time to add the fried sweet potatoes. Look for a rich amber hue – that’s your cue to add the potatoes just before the syrup starts to darken too much.
Step 11
Immediately after turning off the heat, quickly toss the fried sweet potatoes in the syrup until they are evenly coated. Work fast before the syrup starts to cool and thicken.
Step 12
Arrange the coated sweet potato pieces on a tray or plate, making sure to separate them so they don’t stick together. It’s best to gently detach them while they are still warm but starting to cool, as they will become crispier as they set.
Step 13
Finally, sprinkle some black sesame seeds over the top for an extra touch of flavor and visual appeal. Your delicious homemade sweet potato matang is ready to be enjoyed!
