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Title: Candied Korean Sweet Potatoes
Categories: Korean, Sweet potat
Yield: 4 Servings

2 Korean or Japanese sweet
- potatoes; peeled and
- chopped into bite sized
- pieces
2 tb Vegetable oil; plus more for
- frying
1/3 c Sugar
1 ts Miso
1 ts Sea salt
1 ts Black sesame seeds

Preparation time: 10 minutes
Cooking time: 35 minutes

A crunchy sweet favorite from the streets of Korea.

Add your frying oil to a Dutch oven or cast iron pan over high heat
and bring to 350°F (when a tiny piece of potato dropped in comes
right to the surface). Fry your potatoes in batches and let them cool
on a wire rack. If you don't want to deep fry the potatoes, preheat
your oven to 450°F. Coat the potato pieces with a little bit of oil
and place them in the preheated oven. Cook until they are fork tender
(mine took about 45 minutes).

To a large pan over low heat, add 2 tb of oil. Use a brush to make
sure the oil evenly coats the pan. Then, add your sugar. Allow the
sugar to melt without touching it. When the sugar starts to dissolve,
lift your pan off the heat and swivel to move the melting sugar
around without touching it. Then place it back on the heat. Continue
doing this for about 10 minutes, until your sugar has turned into a
rich brown, caramel-y color.

Drop your miso paste into the sugar and using a spoon, dissolve it
into the caramel. Remove your mixture from heat. Add the fried sweet
potatoes and stir with a spoon until they are evenly coated.

Transfer to a baking sheet lined with parchment paper and separate
before they cool (if you want--I just transferred them onto a plate
and pulled them apart as I ate them). Once cooled (about 5 minutes),
place on your serving plate. Garnish with sea salt and black sesame
seeds.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/delicious-candied-korean-sweet-potatoes/>

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