Crispy Sweet Potato Stick Candies
Crispy Sweet Potato Stick Candies
Easy One-Pan Crispy Sweet Potato Sticks (Goguma Chae Ppas)
Enjoy a delightful twist on traditional sweet potato candies with these thinly julienned and crisp ‘Goguma Chae Ppas’. This method yields an exceptionally thin and crunchy texture, and the best part is you can make it easily in just one pan! Perfect as a sweet snack for kids or even an interesting accompaniment to drinks for adults, the crispy exterior and subtly sweet interior are sure to impress. Let’s get started on making these delicious sweet potato stick candies!
Main Ingredients- 1 medium sweet potato
- 30ml water
- A little cooking oil
- 2 tablespoons sugar
Cooking Instructions
Step 1
First, wash the sweet potato thoroughly, peel it, and then julienne it as thinly as possible. Using a knife or a mandoline slicer will help you achieve a consistent thickness. Place the julienned sweet potato in a bowl and rinse it under running water several times to remove excess starch. This step is crucial for preventing the sticks from sticking together during cooking and ensuring a crispier texture. Drain the sweet potato sticks well in a colander. For best results, pat them completely dry with paper towels.
Step 2
In a small bowl, combine 30ml of water and 2 tablespoons of sugar. Stir well until the sugar is completely dissolved, creating a simple syrup. Ensure all sugar crystals have melted to prevent graininess.
Step 3
Heat a non-stick pan over medium heat. Add a small amount of cooking oil and swirl it around to lightly coat the pan’s surface. A well-heated pan is key to achieving crispy, non-burnt sweet potato sticks.
Step 4
When adding the drained sweet potato sticks to the pan, spread them out in a single layer, ensuring they are not overlapping or clumped together. This even spacing is essential for achieving uniform crispiness for each strand.
Step 5
As the sweet potato sticks cook in the pan, use chopsticks or a spatula to gently shape them into a round form or lightly adjust them as needed. This helps maintain an appealing presentation and makes them easier to handle while eating.
Step 6
Once one side of the sweet potato sticks is lightly golden brown, carefully flip them over to crisp up the other side. As you flip, gently separate any strands that may have stuck together. Continue to cook until both sides are golden brown and wonderfully crisp. Be patient to achieve the best texture.
Step 7
Carefully transfer the crisped sweet potato sticks to a plate and set them aside. Now, using the same pan (no need to wash it), reduce the heat to low. Pour the prepared sugar syrup into the pan. Do not stir; allow the sugar syrup to melt and bubble gently over low heat. Wait until the syrup becomes thick and syrupy.
Step 8
Once the sugar syrup has turned clear and has a sticky consistency, return the pre-cooked sweet potato sticks to the pan. Gently toss them to coat each strand evenly with the syrup. Work quickly but carefully to ensure all sticks are coated.
Step 9
Continue to cook over low heat, allowing the syrup to thicken and coat the sweet potato sticks. Stir occasionally to prevent burning and ensure even coating. Once the syrup has reduced and nicely glazed the sticks, turn off the heat. Let the pan cool slightly for a minute or two.
Step 10
After the sweet potato sticks have cooled slightly, carefully arrange them on a serving plate with the syrupy side facing up. Your delicious Goguma Chae Ppas are now ready to be enjoyed!
Step 11
The finished sweet potato stick candies have a rich, glossy coating that shines appealingly. Take a bite, and you’ll hear a satisfying crunch followed by a burst of sweet flavor. The thin, crispy texture is incredibly addictive!
