Sweet Potato Matang (Candied Sweet Potatoes)

Step 1: Prepare Sweet Potatoes

Wash the sweet potatoes thoroughly and peel their skin using a peeler. Cut the peeled sweet potatoes into large, bite-sized chunks.

Step 2: Soak Sweet Potatoes

Place the cut sweet potato chunks in cold water and let them soak for about 10 minutes to remove excess starch.

Step 3: Microwave Sweet Potatoes

Drain the sweet potatoes and transfer them to a microwave-safe container. Microwave for 3 minutes to partially cook them.

Step 4: Fry Sweet Potatoes

Heat a pan and add a generous amount of cooking oil. Add the microwaved sweet potatoes to the pan and fry them until they are golden brown and fully cooked through. Once done, push them to one side of the pan or remove them temporarily.

Step 5: Make Sugar Syrup

In the same pan (or a clean one), add 3 tablespoons of cooking oil and 4 tablespoons of sugar. Heat the mixture over medium heat without stirring. Allow the sugar to melt and caramelize, turning a light brown color.

Step 6: Coat Sweet Potatoes

Once the sugar has melted and turned brown, quickly add the fried sweet potatoes back into the pan. Toss and mix them thoroughly with a wooden spoon or spatula until each piece is evenly coated with the caramel syrup.

Step 7: Cool and Serve

Carefully transfer the coated sweet potatoes onto a sheet of parchment paper, separating each piece. Let them cool completely until the syrup hardens and becomes crispy. Garnish with black sesame seeds before serving.

• Do not stir the sugar and oil mixture while it's melting to ensure proper caramelization.

• Ensure the sweet potatoes are fully cooked and golden brown before making the syrup for the best texture.