Candied Sweet Potato with Pulled Sugar
A beloved Chinese dessert featuring golden-fried sweet potato cubes dressed in glossy caramel that pulls into delicate, sweet threads when you lift a piece.
Story
This classic street food treat is all about timing—get your sugar to the perfect amber stage and work fast once the potatoes hit the pan. Have a warmed plate ready so the candy stays pliable.
Ingredients
medium sweet potatoes
2 (about 500g)
granulated sugar
100g
vegetable oil
for deep frying
water
2 tablespoons
Instructions
1
Fry the potatoes
Peel and cut sweet potatoes into 2-3 cm cubes. Heat oil in a deep pan or wok to 175°C (350°F). Fry in batches until golden and crisp on the outside, about 4-5 minutes. Drain on paper towels.
2
Make the caramel
Combine sugar and water in a clean pan over medium-low heat. Stir until sugar dissolves, then stop stirring completely. Let it simmer slowly—the mixture will turn from clear to amber as the water evaporates. Watch carefully for 8-10 minutes until it reaches a deep golden brown.
3
Coat and serve
When the caramel smells slightly nutty, immediately add the fried potato cubes. Toss quickly to coat each piece evenly. Transfer to a warmed serving plate and serve right away—the sugar will cool and harden into sweet, chewy threads.
