Main ingredients 🥩
sweet potato
Jung Ho-young's Sweet Potato Roll Candy
Thinly sliced sweet potatoes rolled up and secured with toothpicks, deep-fried until crispy, then tossed in a melted sugar syrup for a unique candy that doesn't stick to your hands
🙋 Recommended for
- ⭐ Those looking for a special, sweet finger food treat for children
- ⭐ People who want a crispier texture than regular sweet potato candy
- ⭐ Anyone wanting a clean, non-sticky dessert that won’t leave syrup on their hands
Ingredients needed 🛒2 servings
- sweet potato 2 pieces
- sugar 1 cup
- vegetable oil generously
Recipe 🍳
- Using a mandoline, slice the sweet potatoes as thinly as possible.
- Soak the sliced sweet potatoes in cold water briefly to remove starch, then drain.
- Use a kitchen towel to completely dry the surface of the sweet potatoes.
- Roll each piece tightly into a cylinder and secure with a toothpick to prevent unraveling.
- Fry the prepared sweet potato rolls in oil heated to about 160 degrees Celsius until golden and crispy.
- Remove the fried rolls and place them on a wire rack to drain excess oil.
- Lightly coat a pan with frying oil, add sugar, and melt over low heat without stirring until smooth and amber-colored.
- Once the sugar is fully dissolved and has turned a light brown hue, quickly toss in the fried sweet potato rolls, coating them evenly with the syrup.
- Transfer the finished sweet potato roll candy to a wide tray, spreading them out so they don’t stick together, and let cool at room temperature before serving.
- Slice sweet potatoes thinly, remove starch, and thoroughly dry with a kitchen towel.
- Roll the sweet potatoes tightly around toothpicks and deep-fry at 160 degrees until crisp.
- Toss the fried rolls in a low-heat melted sugar syrup and cool at room temperature to finish.
Cooking tips 💡
- Avoid slicing the sweet potatoes too thickly, as they may break when rolling; use a mandoline for even, thin slices. Thicker pieces can be sliced and fried without rolling.
- Any moisture remaining on the sweet potatoes will cause oil to splatter violently when added to hot oil—make sure they are completely dry.
- When making the sugar syrup, avoid high heat or stirring prematurely, as this can cause crystallization or burning, leading to a bitter taste—always melt sugar slowly over low heat.
- Do not stack the finished candy while still warm, as they’ll stick together; spread them out widely and allow them to cool completely before storing.
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