CANDIED SWEET POTATOES (BASI DIGUA) RECIPE BY TASTY
Here's what you need: sweet potatoes, canola oil, sugar, corn syrup
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel the Japanese sweet potatoes and cut into bite-size pieces.
- Heat the oil in a large pot until it reaches 300˚F(150˚C).
- Fry the sweet potatoes in the hot oil until tender, 4-5 minutes. Remove from the oil and place on a wire rack.
- Increase the oil temperature to 350˚F(180˚C). Return the sweet potatoes to the oil and fry until golden brown, 1-2 minutes. Remove from the oil and drain on a wire rack.
- In a medium pan, combine the sugar and corn syrup. Stir until thick and amber in color, 4-5 minutes.
- Add fried sweet potatoes to the sugar mixture and toss to coat well.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 85 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, Sugar 66 grams
BA SI DI GUA
Chinese candied sweet potatoes are a popular restaurant dessert consisting of tender, fluffy fried sweet potatoes coated in golden brown caramel. As it cools, the caramel becomes a crunchy shell that shatters when you bite into it, creating a wonderful contrast of textures. Some restaurants put the just-coated potatoes into a bowl of ice water tableside to quickly set the sugar; feel free to do the same at home. If you don't, serve the dish as quickly as possible because as it cools, the caramel will stick to the plate. We used orange sweet potatoes, but any type is fine.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat 6 cups of the vegetable oil in a 5-quart Dutch oven or medium two-handled pot until a deep-fry thermometer measures 300°F.
- Meanwhile, peel the sweet potatoes and cut into bite-size pieces (about 1-inch; see Cook's Note). Fry until tender, 8 to 10 minutes, reserving the oil. (Test by poking a sweet potato with a toothpick; if there is no resistance, it is ready.) Transfer to a paper towel-lined plate to drain.
- Heat the oil to 350°F and fry the potatoes again until crispy, about 2 minutes. Transfer to the same paper towel-lined plate. Sprinkle with a pinch of kosher salt.
- Stir together the sugar and remaining 1/4 cup vegetable oil in a large skillet until the sugar is slightly moistened. Cook over medium-high heat until amber in color, 5 to 6 minutes. The caramel and oil will look separated, which is okay.
- Turn off the heat, add the fried sweet potatoes to the skillet and carefully toss until coated well. Carefully transfer to a serving plate. Dip a metal spoon or wooden chopstick into the hot caramel and quickly shake it over the potatoes to create long decorative strings of sugar over the potatoes. Repeat as desired. Enjoy the dish while hot.
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