Super Simple Boiled Sweet Potato “Matang” (Candied Sweet Potato)
Turn Leftover Boiled Sweet Potatoes into a Delicious New Dish: Easy Matang Recipe
Got a few leftover boiled sweet potatoes? Don’t let them go to waste! Let’s transform them into a delicious ‘matang’ (candied sweet potato) dish. This recipe skips the frying step, making it incredibly quick and easy to whip up.
Ingredients- 2 leftover boiled sweet potatoes
- 2 tsp sugar
- 3 tsp corn syrup (oligosaccharide)
- 1 tsp soy sauce
- 1 tsp black sesame seeds
- 2 tsp cooking oil
Cooking Instructions
Step 1
When making ‘matang’ from raw sweet potatoes, you typically need to cut them and then deep-fry them. However, by using pre-boiled sweet potatoes, we can skip the frying process, allowing for a much quicker and simpler preparation.
Step 2
First, prepare your leftover boiled sweet potatoes. Any variety, like yellow or purple sweet potatoes, will work perfectly.
Step 3
Cut the boiled sweet potatoes into bite-sized pieces that are easy to handle and eat. Since we’re omitting the frying step, this makes the entire process even more straightforward.
Step 4
Heat a pan over medium heat and add 2 teaspoons of cooking oil. Gently sauté the sweet potato pieces. This helps them hold their shape better during the candying process. Then, add 3 teaspoons of corn syrup (oligosaccharide).
Step 5
Next, add 2 teaspoons of sugar and 1 teaspoon of soy sauce. You can adjust the sugar to your preference for sweetness. The soy sauce adds a subtle savory note to balance the sweetness, but feel free to omit it if you prefer.
Step 6
Gently stir everything together, being careful not to break the sweet potato pieces since they are already cooked. Continue to cook over low heat, allowing the sauce to coat the sweet potatoes evenly and thicken slightly. Finally, sprinkle 1 teaspoon of black sesame seeds over the top for a beautiful garnish and an added nutty flavor. Your delicious matang is now complete!
Step 7
By skipping the frying step, you not only save a significant amount of time but also end up with a matang that is wonderfully moist and tender on the inside, with a delightful candied coating. Enjoy it warm or at room temperature – it’s a fantastic snack any time!
