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Candied Sweet Potatoes (Basi Digua)

by Rie McClenny

Ingredients

for 4 servings

  • 2 sweet potatoes, japanese
  • canola oil, for frying
  • 1 cup
    sugar (200 g)
  • 1 cup
    corn syrup (220 g)
    Calories 394
    Fat 6g
    Carbs 85g
    Fiber 3g
    Sugar 66g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Peel the Japanese sweet potatoes and cut into bite-size pieces.
  2. Heat the oil in a large pot until it reaches 300˚F(150˚C).
  3. Fry the sweet potatoes in the hot oil until tender, 4-5 minutes. Remove from the oil and place on a wire rack.
  4. Increase the oil temperature to 350˚F(180˚C). Return the sweet potatoes to the oil and fry until golden brown, 1-2 minutes. Remove from the oil and drain on a wire rack.
  5. In a medium pan, combine the sugar and corn syrup. Stir until thick and amber in color, 4-5 minutes.
  6. Add fried sweet potatoes to the sugar mixture and toss to coat well.
  7. Enjoy!
 

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