Candied Sweet Potato with Pulled Sugar
A classic Chinese dessert featuring golden-fried sweet potato chunks draped in silky caramelized sugar that stretches into delicate threads when lifted.
Story
This timeless Chinese treat is all about timing—the sugar needs to reach the perfect amber stage where it just begins to thread. Work quickly once the sweet potatoes go in, and have your serving plate ready and warmed to prevent the candy from hardening too fast.
Ingredients
Instructions
Fry the sweet potatoes
Peel the sweet potatoes and cut into bite-sized chunks, about 2-3 cm each. Heat oil in a deep pan or wok to 350°F (175°C). Fry the pieces in batches until golden and crispy on the outside, about 4-5 minutes. Remove and drain on paper towels.
Build the caramel
In a clean pan, combine the sugar and water over medium-low heat. Stir gently until the sugar dissolves, then stop stirring entirely. Let it simmer slowly—the mixture will transform from clear to amber as the water evaporates. Watch carefully for about 8-10 minutes until it turns deep golden brown.
Coat and serve
Once the caramel reaches the right color (it should smell slightly nutty), immediately add the fried sweet potato chunks. Working fast, toss everything together so each piece gets evenly coated. Transfer to a warmed serving plate and serve immediately—the sugar will cool and harden into sweet, chewy threads.