Recipe by Woo Yong Choi
2 medium sized sweet potatoes
1/3 cup water
1/3 cup sugar
mixed nuts (optional)
black sesame seeds (optional)
Step 1. Peel and cut sweet potatoes into bite-size slices.
Koreans usually cut them in chunks, but I prefer cutting them in slices
because I like how my candied sweet potatoes crunchier when they’re cut in thinner pieces.
Step 2. Spray or coat sweet potato slices with vegetable oil and put them in the airfryer for 20 minutes in 360 degrees.
If you do NOT have an airfryer, fry them in a pan until golden brown.
Step 3. Add 1/3 cup of water and 1/3 of sugar in a pan, and stir in high heat.
Again, you may substitute water with honey or other sugar substitutes,
but I like to keep the 1:1 ratio of sugar and water because it makes my sweet potatoes crunchier.
Step 4. Put your fried sweet potato slices (optional: and mixed nuts) in the pan,
and continue to stir in high heat until the slices soaks up all the sugar water mixture and there is none remaining.
Step 5. Let it cool for 10 to 15 minutes, just until the sugar coat hardens (optional: and sprinkle black sesame seeds on top).
Enjoy the warm, sticky goodness!
It goes perfectly with a cold glass of milk.