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Chinese Caramelized Sweet Potatoes

 Ingredients:


  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil (for frying)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon glutinous rice flour (optional, for added texture)
  • A pinch of salt
  • 1 tablespoon sesame seeds (optional, for garnish)







Instructions:




1. 

Prepare the Sweet Potatoes:



  • Peel the sweet potatoes and cut them into bite-sized cubes (roughly 1-2 inch pieces).
  • Rinse them thoroughly to remove any excess starch and pat them dry with a paper towel. This ensures they fry evenly.




2. 

Fry the Sweet Potatoes:



  • Heat the vegetable oil in a wok or a deep frying pan over medium-high heat.
  • Once the oil is hot, add the sweet potato cubes in batches (don’t overcrowd the pan). Fry them for about 4-5 minutes, or until they turn golden brown and crispy on the outside. Be sure to flip them occasionally to cook evenly.
  • Once fried, remove the sweet potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.




3. 

Make the Sugar Syrup (Caramel):



  • In a separate small pan, combine the sugar and water. Place it over medium heat and stir gently.
  • As the sugar melts, it will begin to bubble. Allow it to simmer for 3-4 minutes, until the syrup thickens to a honey-like consistency.
  • If you’re using glutinous rice flour, dissolve it in a little bit of water and add it to the syrup to give it more body and a slight chewy texture.
  • Add a pinch of salt to balance the sweetness. You’ll notice the syrup turning golden-brown in color, which is a sign it’s ready.




4. 

Coat the Sweet Potatoes:



  • Carefully add the fried sweet potato cubes into the syrup, stirring gently with a spatula to coat the pieces evenly.
  • Allow the sweet potatoes to sit in the syrup for a minute or two, so the caramel hardens slightly around them, creating a shiny, sticky coating.




5. 

Serve:



  • Once the sweet potatoes are coated, transfer them to a serving plate. Optionally, sprinkle sesame seeds on top for an extra touch of flavor and texture.
  • Serve immediately while the caramel coating is still warm and crunchy.






Tips for Perfect Caramelized Sweet Potatoes:



  • Use the right sweet potatoes: Choose firm, starchy sweet potatoes. The sweet variety works best, as they give a natural sweetness to the dish.
  • Sugar consistency: Keep an eye on the sugar syrup to avoid burning. If the syrup gets too thick, add a little more water to adjust.
  • Serve immediately: This dish is best served fresh, as the caramelized coating can lose its crispiness if it sits too long.


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