Chaozhou Sugared Sweet Potatoes
A classic Chaoshan dessert featuring crispy fried sweet potatoes coated in a snowy sugar frosting, sweet and crunchy.
Ingredients
5 items- sweet potatoes 500g
- white sugar 150g
- water 50ml
- cooking oil 500ml (approximately 30ml absorbed)
- white vinegar about 1 teaspoon
Nutrition
Steps （5 steps）
Peel and cut sweet potatoes into 2cm cubes. Soak in water for 10 minutes to remove starch, then drain well.
Heat oil in a wok over medium heat to 160°C. Fry sweet potato cubes over medium-low heat for 8-10 minutes until golden and crispy. Drain.
In another pot, combine sugar, water, and vinegar. Cook over low heat until sugar dissolves, then increase to medium heat and boil until syrup thickens and large bubbles form, about 5 minutes.
Quickly add fried sweet potatoes to the syrup and toss vigorously to coat evenly.
Turn off the heat. Continue stirring constantly. As it cools, the syrup will crystallize into a white frost, about 2-3 minutes. Serve immediately.
Tips
Key tips: Maintain moderate oil temperature to avoid burning; add a little vinegar to prevent syrup from seizing; stir continuously after turning off heat to ensure sugar sand forms.
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