Sweet & Crispy Sweet Potato Candies (Goguma Mattang)
Sweet & Crispy Sweet Potato Candies (Goguma Mattang)
A Childhood Favorite! Easy Sweet Potato Candies Recipe
This was a popular dish served at school, and I was immediately hooked the first time I tried it! I decided to make it myself, though I must admit, my first attempt ended with slightly burnt sweet potatoes! This recipe will guide you through making delicious sweet potato candies that are crispy on the outside and wonderfully sweet on the inside. Perfect for kids’ snacks or a nostalgic treat for adults!
Main Ingredients- 2-3 medium-sized sweet potatoes
Syrup Ingredients- 2 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp sugar
- 3 Tbsp water
- A little cooking oil (for frying/sautéing)
- 2 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp sugar
- 3 Tbsp water
- A little cooking oil (for frying/sautéing)
Cooking Instructions
Step 1
Gather your stars: 2-3 medium-sized sweet potatoes. Choose sweet potatoes that aren’t too large (which take longer to cook) or too small (which can break apart easily).
Step 2
Using a peeler or a knife, carefully peel the skin off the sweet potatoes. Don’t worry about getting every single bit of skin off; a little bit can add to the flavor.
Step 3
Cut the peeled sweet potatoes into bite-sized pieces, about 2 cm thick. Submerge the cut sweet potatoes in cold water for about 5 minutes. This helps remove excess starch, preventing them from sticking together during cooking and ensuring a crispier finish.
Step 4
Drain the sweet potatoes thoroughly using a colander and pat them dry with paper towels. Ensuring they are completely dry is crucial to prevent oil splattering. Heat a generous amount of cooking oil in a frying pan over very low heat. Add the sweet potatoes and fry them, stirring occasionally, until they are golden brown. Maintaining a low heat is key to prevent burning.
Step 5
To check if the sweet potatoes are cooked, insert a chopstick or skewer. If it goes in smoothly without resistance, they are ready. Remove them promptly once cooked to avoid burning.
Step 6
Transfer the fried sweet potatoes to a plate lined with paper towels to absorb any excess oil. This step is important for the syrup to coat the candies beautifully and for a cleaner taste.
Step 7
Now, let’s make the magic syrup! Wipe the frying pan clean of any residual oil. Add 2 Tbsp oligosaccharide, 3 Tbsp sugar, and 3 Tbsp water to the pan. Cook over very low heat. Crucially, do NOT stir the syrup at this stage, as it can cause the sugar to crystallize. Allow it to bubble and watch for it to turn a light amber color. Once the syrup is ready, add the dried sweet potato pieces and quickly toss to coat them evenly. Stirring gently over low heat ensures the syrup coats the potatoes without burning.
Step 8
Once the sweet potatoes are coated in a glossy syrup, your delicious sweet potato candies are complete!
Step 9
These are wonderful served warm, but they become even crispier as they cool. Enjoy them with a glass of cold milk or some refreshing fruit juice for an extra delightful experience. Give it a try!
