As the sun dips below the horizon and the air begins to cool, thoughts of comfort food come rushing in. That’s when I whip up my go-to treat: Crispy Korean Candied Sweetpotatoes. Picture a plate of golden-brown sweetpotatoes, crisped to perfection and glistening with a sweet, syrupy glaze. The intoxicating aroma wafts through the kitchen, tempting everyone to gather around the table.
This delightful dish is not just a feast for the senses but also a versatile addition to any meal. Whether you’re looking for an alternative to fast food or want something wholesome and satisfying, these Korean candied sweetpotatoes bring both flavor and nostalgia. They are gluten-free, dairy-free, and low-carb, making them a crowd-pleasing option for everyone.
Join me as I share the recipe that has become a staple in my home, proving that comfort food can be both easy to make and utterly delicious. Let’s dive into the steps to create this sweet and crispy treat!
Why will you love Korean Candied Sweetpotatoes?
Irresistible Taste: The combination of sweetness and crunch makes every bite a delightful experience.
Easy Preparation: Simple steps and a few ingredients mean you’ll be enjoying this dish in no time.
Crowd-Pleaser: Perfect for family dinners or gatherings, this dish gets everyone coming back for seconds!
Versatile Enjoyment: Great as a snack, side, or even a unique dessert option!
Health-Conscious Delight: Gluten-free, dairy-free, and low-carb, it caters to various dietary needs without compromising on flavor.
Get ready to indulge in this crisp and sweet sensation that’s bound to impress your family and friends!
Korean Candied Sweetpotatoes Ingredients
For the Sweetpotatoes
• Sweetpotatoes – The star of the dish providing natural sweetness and a tender texture; medium-sized sweetpotatoes work best.
• Canola Oil – Essential for frying, ensuring perfectly crispy edges; feel free to use vegetable or peanut oil if preferred.
For the Glaze
• Brown Sugar – The key for that rich sweetness and caramelization; stick to this for an authentic flavor.
• Honey – Adds depth and a delightful hint of floral sweetness; substitute with maple syrup for a vegan twist.
• Corn Syrup – Helps in achieving a glossy finish; agave syrup can be used as a substitute for a healthier option.
For the Topping
• Toasted Sesame Seeds – Provides a nutty flavor and a delightful crunch on top; while optional, they add authenticity and visual appeal.
Dive into your culinary adventure and prepare these Korean Candied Sweetpotatoes that will surely bring joy to your table!
How to Make Korean Candied Sweetpotatoes
- Prepare the Sweetpotatoes: Peel and cut the medium-sized sweetpotatoes into bite-sized pieces. Heat canola oil in a skillet over medium heat and fry them until tender and crispy, about 10-15 minutes, until they are golden brown.
- Make the Sauce: In a separate sauté pan, combine brown sugar, honey (or maple syrup), and corn syrup. Stir gently over medium-low heat until the sugar melts and the mixture becomes bubbly, around 5 minutes.
- Coat Sweetpotatoes: Once the sweetpotatoes are crispy and cooked through, carefully add them to the bubbling sauce. Gently mix until each piece is evenly coated in the luscious syrup.
- Serve: Transfer the coated sweetpotatoes to a serving plate and sprinkle with toasted sesame seeds. Serve hot to enjoy them at their best!
Optional: Drizzle a bit of extra honey on top for added sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Korean Candied Sweetpotatoes are perfect for meal prep, saving you valuable time during busy weeknights! You can prepare the sweetpotatoes by slicing and storing them in an airtight container in the refrigerator for up to 24 hours. Additionally, you can make the glaze ahead of time—just combine the brown sugar, honey, and corn syrup, and store it in the fridge for up to 3 days. When you’re ready to serve, simply fry the sweetpotatoes until crispy, reheat the glaze in a pan, and then coat the sweetpotatoes. This way, you’ll enjoy the same delightful flavor and texture with minimal hassle, making your meal planning stress-free and delicious!
Expert Tips for Korean Candied Sweetpotatoes
- Fry at Right Temperature: Ensure your oil is hot enough before adding the sweetpotatoes; too low a temperature will lead to sogginess instead of crispiness.
- Use Non-Stick Cookware: Opt for a non-stick sauté pan to prevent the sauce from sticking and to allow for an even coating of the Korean Candied Sweetpotatoes.
- Coat Immediately: Mix the sweetpotatoes with the sauce right after frying to ensure the syrup adheres well, creating that beautiful glossy finish.
- Maintain Bite-Sized Pieces: Cut the sweetpotatoes into uniform, bite-sized pieces for even cooking. This prevents any from being undercooked or burnt.
- Optional Flavor Boost: Add a pinch of salt or a sprinkle of cinnamon to the sauce for an extra layer of flavor that complements the sweetness nicely.
Korean Candied Sweetpotatoes Variations
Feel free to unleash your creativity with these delicious twists on the classic recipe! Each option opens up new flavors and textures to explore.
- Coconut Sugar: Swap brown sugar for coconut sugar for a lower glycemic alternative that adds a hint of caramel flavor.
- Maple Syrup Magic: Use pure maple syrup instead of honey for a delightful vegan option that speaks to true sweetness.
- Nutty Toppers: Experiment with toppings by adding chopped peanuts or sunflower seeds for a satisfying crunch that contrasts beautifully with the tender sweetpotatoes.
- Spiced Up: Sprinkle in cinnamon or nutmeg to the syrup mixture, elevating the flavor profile with a warm spice note that complements the sweetness.
- Sesame Oil Drizzle: Incorporate a drizzle of toasted sesame oil before serving to enhance the nuttiness and create an aromatic finishing touch.
- Sweet & Spicy: For a kick, mix in a dash of chili flakes with your glaze for that invigorating balance of heat and sweet—perfect for thrill-seekers!
- Citrus Zest: Add a touch of lime or orange zest to the sauce to brighten up the flavors and bring a refreshing twist.
- Pan-Fried Delight: Try baking the sweetpotatoes instead of frying them, and then coat with the syrup for a lighter, but still delicious, variation that’s equally satisfying.
Storage Tips for Korean Candied Sweetpotatoes
Room Temperature: Korean Candied Sweetpotatoes are best enjoyed fresh, but if left out, they can sit at room temperature for up to 2 hours.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. This helps maintain their flavor and prevents them from drying out.
Freezer: For longer storage, you can freeze the sweetpotatoes in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To restore their crispy texture, reheat in a non-stick skillet over medium heat for a few minutes, adding a splash of water if necessary to prevent sticking while warming.
What to Serve with Korean Candied Sweetpotatoes?
Elevate your meal by pairing these sweet treats with complementary dishes that balance their flavors and textures.
- Grilled Chicken: Juicy, marinated grilled chicken provides a savory contrast, making every bite an exciting blend of sweet and savory.
- Steamed Broccoli: Bright green and lightly crisp, broccoli adds a fresh crunch that harmonizes with the tender, sweetpotato treats.
- Spicy Kimchi: The heat and tang of kimchi will beautifully offset the sweetness, creating a dynamic flavor experience that awakens the palate.
- Stir-Fried Veggies: Colorful stir-fried vegetables bring an array of textures and a hint of umami, making your meal feel balanced and satisfying.
- Rice Cakes: Soft and chewy rice cakes serve as a delightful side that complements the crispy candied sweetpotatoes while adding a touch of heartiness.
- Sesame Noodles: This cold noodle dish drizzled in sesame sauce echoes the sesame used on the sweetpotatoes, marrying the two dishes in a delightful twist.
- Green Salad: A refreshing salad with citrus dressing provides a light counterpart that cleanses the palate between bites of sweet delight.
- Lemonade or Iced Tea: A glass of refreshing lemonade or iced tea with a hint of mint brings a bright note to your table, balancing the sweetness perfectly.
Perfectly combining tastes adds dimension to your dinner, inviting everyone to savor the warmth and charm of your Korean Candied Sweetpotatoes!
Korean Candied Sweetpotatoes Recipe FAQs
How do I choose the right sweetpotatoes?
Absolutely! When selecting sweetpotatoes, look for medium-sized ones that feel firm and free of dark spots. They should have smooth skin and be uniform in shape to ensure even cooking. Avoid any sweetpotatoes with soft spots or blemishes, as these may be overripe.
What is the best way to store leftover Korean Candied Sweetpotatoes?
Very! Store any leftovers in an airtight container in the fridge where they’ll stay fresh for up to 3 days. Ensure they’re cooled before storing to prevent condensation. If you prefer them warm later, simply reheat in a non-stick skillet over medium heat for a few minutes, adding a splash of water to keep them from drying out.
Can I freeze Korean Candied Sweetpotatoes?
Definitely! To freeze, place the sweetpotatoes in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or container and store for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in a skillet to restore that crispy texture.
What should I do if my sweetpotatoes turn out soggy?
No worries! If the sweetpotatoes are soggy, it could be due to frying at too low of a temperature. Ensure the oil is hot enough (around 350°F) before adding them. You can always pat them dry with a paper towel after frying to help absorb excess moisture, then coat with the syrup immediately for better adhesion.
Are Korean Candied Sweetpotatoes safe for my pets?
Good question! While sweetpotatoes are safe for dogs and cats in small amounts, the syrup from this recipe may not be suitable for pets due to added sugars. It’s best to offer them plain, cooked sweetpotatoes without any added ingredients. Always consult with your vet before introducing new foods to your pet’s diet.
Korean Candied Sweetpotatoes: Crispy, Sweet Heaven Awaits
Ingredients
Equipment
Method
- Peel and cut the sweetpotatoes into bite-sized pieces. Heat canola oil in a skillet over medium heat and fry until tender and crispy, about 10-15 minutes.
- In a separate sauté pan, combine brown sugar, honey (or maple syrup), and corn syrup. Stir over medium-low heat until the sugar melts and the mixture becomes bubbly, around 5 minutes.
- Carefully add the cooked sweetpotatoes to the bubbling sauce and gently mix until evenly coated.
- Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve hot.