Caramelized Sweet Potato
Crispy fried sweet potato cubes draped in golden caramel that pulls into delicate threads—a beloved Chinese dessert that's as fun to eat as it is delicious. The key is timing the caramel just right so it coats each piece without becoming chewy.
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This classic Chinese dessert gets its name from the beautiful caramel threads that form when you pull the sweet potato apart—hence "pulled silk." The trick is working quickly once the caramel reaches the right stage; it sets fast!
Ingredients
sweet potatoes
500g (about 2 medium)
vegetable oil
enough for deep frying
granulated sugar
150g
water
60ml (1/4 cup)
sesame seeds
optional, for garnish
Instructions
1
Prep the sweet potatoes
Peel the sweet potatoes and cut into roughly 2cm chunks. Aim for uniform sizes so they cook evenly. Pat dry with a clean kitchen towel to remove excess moisture—this helps the frying stage significantly.
2
Fry until golden
Heat oil in a deep pan or wok to around 175°C (350°F). Fry the sweet potato pieces in batches until they turn a warm golden color and feel tender when pierced with a fork, about 4-5 minutes. Remove and let drain on paper towels. The pieces should feel slightly firm outside but soft inside.
3
Make the caramel
Clean out your pan and add the sugar with water over medium heat. Stir continuously with a wooden spoon or silicon spatula. Watch as the sugar dissolves, then begins to bubble and change color. You're looking for a rich amber hue—this happens fast, so don't look away!
4
Coat and serve immediately
Once the caramel reaches that perfect amber color, toss in the fried sweet potato pieces and give them a quick, gentle toss to coat each cube evenly. Work fast! Transfer to a serving plate, sprinkle with sesame seeds if desired, and serve right away while the caramel is still stretchy and fun.
