Golden Sweetness: The Ultimate Sweet Potato Candies (Matang) Recipe from Imperfect Sweet Potatoes
Sweet Potato Candies (Matang) Made from Unconventional Sweet Potatoes
Harvested from the garden, these sweet potatoes might be thin as fingers and lacking in market appeal, but they’re too precious to waste! We’re transforming them into delicious Matang (candied sweet potatoes). While perfect-looking sweet potatoes yield larger, more impressive pieces, these slender ones cook up much faster, offering a quicker path to golden, crispy, and sweet perfection. It’s the perfect snack or delightful dessert!
Main Ingredients- 3 Sweet Potatoes (approx. 300-400g, use slender or irregularly shaped ones)
- 3 Tbsp Pine Nuts (for garnish, optional)
Matang Syrup Ingredients- 100cc (approx. 1/2 cup) Cooking Oil (for frying sweet potatoes)
- 100cc (approx. 1/2 cup) Sugar (approx. 80g)
- 100cc (approx. 1/2 cup) Water
- 50cc (approx. 1/4 cup) Corn Syrup or Oligosaccharide (for syrup consistency and shine)
- 100cc (approx. 1/2 cup) Cooking Oil (for frying sweet potatoes)
- 100cc (approx. 1/2 cup) Sugar (approx. 80g)
- 100cc (approx. 1/2 cup) Water
- 50cc (approx. 1/4 cup) Corn Syrup or Oligosaccharide (for syrup consistency and shine)
Cooking Instructions
Step 1
I’ve gathered some sweet potatoes from my garden this year that are rather slender, like fingers, and not quite market-ready. While they might not look perfect, they’re too good to discard, so I’ve decided to make delicious Matang with them! These thinner, irregularly shaped sweet potatoes actually cook faster, making the process more efficient.
Step 2
For the small and slender sweet potatoes, skip the peeling. Instead, scrub them thoroughly with a bit of baking soda or coarse salt to remove any dirt or debris. It’s important to clean them well. Some of the skin might come off during cooking, but don’t worry, it doesn’t affect the taste or nutritional value at all!
Step 3
Cut the sweet potatoes into bite-sized pieces. Don’t worry if the shapes aren’t uniform. I’ve cut mine into chunky, zig-zag pieces, but you can also slice them into rounds if you prefer.
Step 4
Place the cut sweet potato pieces in a microwave-safe bowl, cover with plastic wrap, and poke a few holes. Microwave for about 3 minutes. This step removes excess moisture and partially cooks the sweet potatoes, preventing them from breaking apart during frying and improving their texture. They’ll be firm on the outside but cooked on the inside – about halfway done.
Step 5
In a wide frying pan, add about 100cc of cooking oil and heat it over medium heat. When the oil is hot enough that a drop of batter sizzles immediately (you’ll hear a ‘tshh’ sound), carefully add the prepared sweet potato pieces. Be cautious as the oil might splatter. Fry the sweet potatoes until they are golden brown and crispy, which should take about 5-7 minutes.
Step 6
Prepare another frying pan or a wok. Add 100cc of sugar and 100cc of water to it and bring to a boil over medium heat to create the syrup. **Here’s the most crucial tip!** Do NOT stir the sugar with a spoon or spatula once it starts dissolving. Doing so can cause sugar crystals to form, leading to hardened Matang. Let it boil and simmer undisturbed until the sugar naturally dissolves and the syrup begins to thicken. Once the syrup boils, reduce the heat to low.
Step 7
Add the golden-fried sweet potatoes to the prepared syrup. Cook over low heat, stirring gently to coat each piece evenly with the syrup. Be careful not to stir too vigorously, as the sweet potatoes can break apart.
Step 8
To achieve a thicker syrup consistency and a glossy finish, add 50cc of corn syrup or oligosaccharide. Stir quickly to combine. This will make the syrup sticky and shiny, coating the sweet potatoes beautifully, resulting in that characteristic chewy and sweet texture of Matang.
Step 9
Turn off the heat. Before transferring the finished Matang to a serving dish, sprinkle 3 tablespoons of pine nuts evenly over the warm candies. If you don’t have pine nuts, toasted sesame seeds or black sesame seeds also add a lovely nutty flavor. Combining pine nuts and sesame seeds makes them even more appealing. Feel free to add other nuts as well!
Step 10
Finally, arrange the delicious Matang attractively on a serving plate. Presenting them beautifully can make them taste even better! See? Even sweet potatoes with less-than-perfect shapes can be transformed into wonderful and tasty Matang. Enjoy this sweet treat with your family!
