Matang (Candied Sweet Potato)

Tested Recipe Adapted from




450g Korean sweet potato

¼ cup caster sugar

1 tsp toasted black sesame seeds

Adequate cooking oil for deep-frying

Preparation Instructions:

  1. Prepare the sweet potato:
  • Peel the sweet potato.
  • Rinse it in cold water and dry it with paper towel.
  • Slice into chunks that look like smooth-edged triangles, about 2 inches wide and ½ inch thick.
  • Put adequate cooking oil in the wok for deep-frying and heat it up.
  • Fry the chunks of the sweet potato over medium high heat until golden brown.
  1. Make coating syrup:
  • In a thick bottomed pan, add 1 tbsp of cooking oil, spread the oil by moving the pan around.
  • Sprinkle ¼ cup of caster sugar over the oil evenly.
  • Heat it up over medium heat for a couple of minutes.
  • When the sugar starts melting, lower the heat and simmer until the sugar turns into a golden brownish syrup.
  1. Put it together:
  • Lay out a parchment paper on a baking sheet.
  • Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
  • Sprinkle some toasted black sesame seeds over top.
  • Transfer the coated sweet potato to the parchment paper. Leave a gap in between each potato piece so that they don’t stick to each other.
  • When the coating cools down and become solid, transfer to a serving platter.



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