Candied Sweet Potatoes (Ba Si Di Gua)
Golden crispy sweet potato chunks coated in glossy caramel that stretches into long threads—a fun and delicious classic Chinese dessert.
Ingredients
5 items- Sweet potatoes 500g
- White sugar 150g
- Cooking oil as needed
- White sesame seeds 10g
- Water 30ml
Nutrition
Steps （5 steps）
Peel sweet potatoes and cut into 3cm chunks. Rinse in water to remove starch, drain well. Heat oil over medium heat to 160°C; add sweet potatoes in batches.
Reduce heat to medium-low; fry about 5 minutes, stirring gently, until golden and tender (a skewer inserts easily). Drain on paper towels.
Pour out oil, leave about 10ml in wok. Add sugar and 30ml water; cook over low heat, stirring, until sugar dissolves and syrup turns amber with fine bubbles; remove from heat immediately.
Quickly add fried sweet potatoes to syrup; toss to coat evenly. Sprinkle with sesame seeds; mix.
Transfer to a lightly oiled plate. Use chopsticks to lift a piece; the caramel will stretch. Serve with cold water; dip before eating for crunch. Beware of hot syrup.
Tips
The caramel is key: cook over low heat and watch the color. As soon as it turns amber, remove from heat to avoid bitterness. Fry sweet potatoes until tender but not overdone. Grease the plate to prevent sticking. Dipping in water before eating makes the coating crisp.
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