You are|Are|Again} looking for idea recipes non-fried but crispy candied sweet potatoes that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious non-fried but crispy candied sweet potatoes should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of non-fried but crispy candied sweet potatoes, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare non-fried but crispy candied sweet potatoes delicious home, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings required in make

1. Prepare 2 medium Sweet potatoes
2. Take 2 tbsp Vegetable oil
3. Prepare 3 tbsp Granulated sugar
4. Prepare 2 tsp Soy sauce

Sprinkle the sweet potatoes with salt. Place potato pieces in a non-stick surfaced skillet in a single layer without overlapping. In a small bowl, combine sugar, cinnamon, and salt. Sprinkle sugar mixture evenly over the sweet potato pieces.

Step by step to cook Non-Fried but Crispy Candied Sweet Potatoes:

1. Chop up the sweet potatoes roughly, and soak in a bowl of water.
2. Put vegetable oil and granulated sugar in the frying pan, and lay the drained and pat-dried sweet potatoes (do not turn on the heat yet)!!
3. Turn on the heat to medium heat, and once the granulated sugar has dissolved, reduce the heat to low, cover with a the lid, then cook for about 5-6 minutes.
4. Remove the lid, flip the potatoes over occasionally, and cook them through. As shown in the photo, the surface of the sweet potatoes should be bubbly.
5. Tilt the frying pan and absorb any excess oil with a paper towel (it's just a small amount, so you should only need 1-2 sheets of paper towels).
6. Roast the sweet potatoes over medium heat, drizzle on soy sauce, then lightly shake the frying pan to coat them, and it's ready.
7. Garnish with black sesame seeds, if you like. (I didn't have black sesame seeds, so I used white sesame seeds instead…)
8. Note: The cooking time will differ depending on how thick you cut the sweet potatoes. They will cook faster if they're cut into bite-sized pieces, rather than large chunks.
9. Done and ready to serve!

Cover the skillet with a lid and place over medium heat. Stir in the sweet potatoes, then stir in the brown sugar, granulated sugar, cinnamon, and nutmeg. Bring to a simmer and cover. Line two half-sheet pans with heavy-duty foil and spritz lightly with non-stick cooking spray. Add half of the sweet potato matchsticks to a very large plastic bag.

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