Sweet potato with almond syrup

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This simple yet interesting street dish, called matang, is thought to have its origins in Chinese cooking. Deep-fried sweet potato is coated in a sugar syrup with crunchy almonds and sprinkled with black sesame seeds, creating a dish that is both savoury and sweet.


  • 3 sweet potatoes, peeled
  • 115 g/4 oz/½ cup


  1. Preheat the oven to 200°C/400°F/Gas 6. Cut the sweet potatoes into bitesize slices, then soak them in a bowl of cold water for 15 minutes to help remove the starch. Drain, and place the potato slices on a baking sheet.