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

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

Ingredients and seasonings must exist for prepare

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

Cover the skillet with a lid and place over medium heat. 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. Heat a large wok frying pan over medium high heat with enough oil to submerge the sweet potatoes.

How to make:process 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!

Once hot, add in the brown sugar. Mix the sugar around until it melts and bubbles. The sugar will also float to the top. Add in the sweet potato cubes in the oil. These should immediately sizzle in the oil.

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