Can I bake the sweet potatoes instead of frying them?
While you can bake them for a healthier option, frying provides the necessary crispy exterior that holds up best to the caramel coating.
DESSERT
Sichuan Candied Sweet Potatoes with Toasted Sesame Seeds
This unique Sichuan dessert features tender sweet potato pieces coated in a delicate, crispy sugar glaze and finished with aromatic toasted sesame seeds. It's a delightful balance of sweet and savory, with a satisfying crunch.
HOW TO MAKE IT
Let's cook.
01
Peel the sweet potatoes and cut them into approximately 1-inch cubes. Pat them very dry with paper towels to remove excess moisture.
02
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add the sweet potato cubes in batches, ensuring not to overcrowd the pot.
03
Fry the sweet potato cubes for 5-7 minutes per batch, or until they are tender inside and golden brown and slightly crispy on the outside. Remove with a slotted spoon and drain on a paper towel-lined plate.
04
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Reduce the heat to low. Add the granulated sugar and water to the wok.
05
Stir constantly until the sugar dissolves and begins to caramelize, turning a light golden color, about 3-5 minutes. Do not let it burn.
06
Immediately add the fried sweet potato cubes to the sugar syrup. Toss quickly and gently to coat all the pieces evenly with the caramel.
07
Remove the wok from the heat and quickly sprinkle the toasted white sesame seeds over the candied sweet potatoes, tossing again to distribute.
08
Serve immediately. The caramel will harden as it cools, creating a delightful candied texture.
About This Recipe
This unique Sichuan dessert features tender sweet potato pieces coated in a delicate, crispy sugar glaze and finished with aromatic toasted sesame seeds. It's a delightful balance of sweet and savory, with a satisfying crunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure sweet potato pieces are dry before frying for crispier results. Work quickly when coating with caramel, as it sets fast. For extra flavor, a tiny pinch of salt can be added to the sugar syrup.
Easy Substitutions
You can use brown sugar instead of granulated sugar for a deeper molasses flavor. Black sesame seeds can be used for a visual contrast and slightly nuttier taste. For a less traditional but equally delicious version, a pinch of Sichuan peppercorn powder can be added to the sesame seeds for a subtle numbing spice.
Storage & Reheating
This dish is best enjoyed immediately as the caramel can become sticky and lose its crispness over time. If you have leftovers, store them in an airtight container at room temperature for up to 1 day, but expect a softer texture.
Serving Suggestions
Serve these candied sweet potatoes as a unique dessert after a spicy Sichuan meal. They also make a fantastic sweet snack on their own. Pair them with a cup of hot green tea to balance the sweetness. For a modern twist, serve alongside a scoop of vanilla bean ice cream, allowing the warm potatoes to slightly melt the ice cream.
Common Mistakes
1. Not drying the sweet potatoes: This leads to splattering oil and less crispy potatoes. Always pat them thoroughly dry. 2. Overcrowding the pot during frying: This lowers oil temperature, resulting in soggy potatoes. Fry in batches. 3. Burning the caramel: Sugar can go from perfect to burnt very quickly. Keep a close eye and remove from heat as soon as it's light golden. 4. Not working fast enough: The caramel sets rapidly. Have everything ready and toss quickly to coat.
Frequently Asked Questions
What kind of sweet potatoes should I use?
Orange-fleshed sweet potatoes (like Jewel or Garnet) work best due to their natural sweetness and firm texture.
Can I make this ahead of time?
This dish is truly best served immediately. The caramel coating will soften and become sticky if left to sit for too long.
MORE TO KNOW
The key to perfect candied sweet potatoes lies in achieving the right caramel consistency. The sugar syrup should be cooked just until it turns a light golden color. Overcooking will result in a bitter caramel, while undercooking will leave it too soft and sticky. The rapid tossing after adding the sweet potatoes is crucial for an even, thin, and crispy coating. Have all your ingredients prepped and ready before starting the caramelization process, as it moves very quickly.
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