Baek Jong-won's Sweet Potato Paps
A Chinese-style sweet potato candy made with a syrup of sugar and cooking oil instead of corn syrup, resulting in a clean, non-sticky texture and a glass-like crispiness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never stir the sugar while melting—it can crystallize and harden. Instead, tilt the pan occasionally to help it dissolve evenly.
- If the oil is too hot, the outside will burn before the inside cooks. Add the sweet potatoes before smoke appears, at a safe temperature.
- The sugar syrup poses a serious burn risk during heating—keep children away from the cooking area.
- If the syrup turns too dark, it becomes bitter. Reduce the heat immediately once the syrup develops a uniform amber hue.
Recommended for
- Those who want a sweet potato candy that doesn’t stick to their hands and stays clean to eat.
- Parents looking to make the perfect homemade treat with a crispy outside and soft, moist center for their kids.
- Anyone curious about the authentic method behind the stretchy, thread-like sweet potato paps served at Chinese restaurants.
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