Jung Ho-young's Sweet Potato Paps
A secret technique that prevents sticky residue on hands and maintains crispiness—this Chinese-style sweet potato paps (mattang) is made without stirring the sugar syrup.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never stir the sugar while making the syrup—stirring causes sugar crystals to reform, preventing a smooth, transparent coating.
- After coating, cool the sweet potatoes while keeping them separated on a wide tray while still hot—this ensures easy separation later and prevents sticking to your hands.
- If using oil at home feels burdensome, you can bake the sweet potatoes in an air fryer instead, then follow the same syrup process for a lighter version.
Recommended for
- Those who dislike the sticky, messy feel of traditional sweet potato mattang on hands.
- Parents wanting to easily make soft yet crunchy homemade healthy snacks for children.
- Anyone looking to master the perfect temperature control for sugar syrup coating and achieve fail-proof dessert techniques.
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