Korean Candied Sweet Potatoes with Crispy Sugar Shell Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the candied sweet potatoes within an hour of making them. The sugar shell will slowly absorb moisture from the air and lose its crunch over time.

If you want to keep them crisp longer, store them in an airtight container with a desiccant packet (like those in packaged foods) at room temperature. Avoid refrigerating them, as the moisture will soften the caramel.

When making the caramel, keep a small bowl of cold water nearby to test the consistency. Drop a tiny amount of syrup into the water; if it forms a hard, brittle ball, it's ready.

If it's still soft, cook a little longer. This test ensures the perfect crunch. Also, be careful not to overcook the caramel—if it turns dark amber, it will taste burnt and bitter.

Variations

• Spicy Kick: Add a pinch of gochugaru (Korean red pepper flakes) or a small amount of gochujang to the caramel after it melts, stirring gently. The heat contrasts with the sweetness, giving a sweet-spicy twist.
• Nutty Crunch: Toss in 2 tablespoons of chopped roasted peanuts or walnuts along with the black sesame seeds. The nuts add extra crunch and flavor.
• Honey Glaze: Replace the corn syrup with honey and add an extra tablespoon of honey for a more floral sweetness. Reduce the sugar by one tablespoon to balance.
• Citrus Zest: After coating the sweet potatoes, grate a little orange or lemon zest over the top. The bright citrus aroma complements the caramel.

Storage and make-ahead

Fridge

Do not refrigerate; the moisture will soften the caramel. Store at room temperature in an airtight container for up to 2 days.

Freezer

Not recommended; freezing will ruin the texture.

Reheat

To reheat, place in a 350°F (175°C) oven for 3-5 minutes to re-crisp. Do not microwave.

Store leftover candied sweet potatoes in an airtight container at room temperature for up to 2 days. They will lose some crispness but remain delicious. Do not refrigerate, as the moisture will make the caramel sticky and soft.

You can fry the sweet potatoes up to a day ahead and keep them in an airtight container at room temperature. When ready to serve, reheat them in a 350°F (175°C) oven for a few minutes to restore crispness, then make the caramel and coat them fresh.

Serving ideas

Serve Goguma Mattang as a delightful side dish alongside Korean barbecue or as a sweet snack on its own. The crunchy caramel coating pairs beautifully with the natural sweetness of the potatoes.

Arrange them on a platter and sprinkle with a few extra sesame seeds for visual appeal. They are best enjoyed warm, when the contrast between the crackling shell and the soft interior is most pronounced.

These candied sweet potatoes also make a wonderful dessert or party appetizer. Their bite-sized shape makes them easy to pick up with toothpicks or chopsticks.

For a festive touch, you can drizzle with a little extra honey or serve with a scoop of vanilla ice cream—the warm, crunchy potatoes against cold, creamy ice cream is a heavenly combination. However you serve them, they are sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Korean Candied Sweet Potatoes with Crispy Sugar Shell

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 large Korean sweet potatoes (about 600g), peeled and cut into irregular wedges
• 500 ml frying oil (such as vegetable or canola)
• 3 tbsp vegetable oil
• 4 tbsp sugar
• 2 tbsp corn syrup or honey
• 1 tbsp black sesame seeds
• Cold water, for soaking, to taste

Instructions

1. Peel the sweet potatoes and cut them into irregular bite-sized wedges using a rolling cut (rangiri): rotate the potato a quarter turn between cuts. Place the wedges in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
2. Heat the frying oil in a large pot to 170°C (338°F). Carefully add the sweet potato wedges in batches, without crowding. Fry for about 7 minutes until the sweet potatoes are tender and just starting to color. Remove with a slotted spoon and drain on paper towels.
3. Increase the oil temperature to 190°C (375°F). Return the sweet potato wedges to the hot oil in batches and fry for 2 minutes until the exterior is golden and crunchy. Remove and drain on paper towels.
4. In a non-stick skillet or pan, combine the vegetable oil, sugar, and corn syrup (or honey). Heat over medium heat without stirring. Let the mixture melt and bubble until it becomes a clear, golden syrup. Swirl the pan gently if needed to ensure even melting.
5. Add the fried sweet potato wedges to the skillet with the caramel. Toss rapidly with a spatula or tongs to coat each wedge evenly with the syrup. Sprinkle in the black sesame seeds and continue tossing until all wedges are glazed.
6. Immediately transfer the coated sweet potato wedges to a sheet of parchment paper, spreading them out in a single layer so they do not stick together. Let them cool for a few minutes until the sugar shell hardens and becomes crisp.

Contains: sesame

Estimated nutrition per serving

Calories

350

Protein

2 g

Carbohydrates

60 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.