MATANG- Candied Sweet Potato

Matang is a Korean candied sweet potato. Not really a healthy treat for diabetics, however if you just eat a small piece for satisfaction, you might be safe. CHECK WITH YOUR DOCTOR OR DIETITIAN. According to online sources, Korean candied sweet potato is a common street food. And street foods sell, out in the open, you get to see the cook or chef do his or her thing live in person. You get to smell the delicous aroma filling the air. I'll take that. Street food, yeah-I can dig that any day.

INGREDIENTS & DIRECTIONS

1 lb. of sweet potatoes, peeled and sliced into triangles 2 inches wide.

In a deep pan or wok, add in approximately 4-5 cups of cooking oil, heat it up until bubbles are present, careful not to overheat that the oil begins to smoke. Carefully fry each piece until golden brown. It will take about 7 minutes per batch. Do not overcrowd the pan with slices of sweet potato.

Place all fried pieces of sweet potato on to paper towels to drain the oil. Once drained set it aside.

Make the syrup. In a large pan with a thick bottom, add in 1-1 1/2 tbsp. of vegetable oil. Heat up over medium heat. Swirl oil so that it covers the bottom of the pan. (Use a nonstick if possible). Then add in 1/4 cup of white sugar. Cook and let the oil blend into the sugar and it will turn golden brown, careful not to burn it. Once you've created a syrup. Off the heat. Place the pieces of sweet potato into a stainless steel bowl, and pour the syrup over the slices. Tosss to coat. And serving it warm is the best.

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