Name: Sweet potato with almond syrup
Yield: Serves 2
Cuisine: Korean
Ingredients: 3 sweet potatoes, peeled; 115 g/4 oz/½ cup light muscovado (brown) sugar; black sesame seeds, to garnish; 2 almonds, crushed; vegetable oil, for deep-frying

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Method

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.