3-Ingredient Candied Sweet Potatoes

1. Peel and slice the sweet potatoes into cubes. I got around 550g of cubes after peeling and slicing. You can see the photos in my blog post above for a complete step-by-step. 2. Heat a large wok frying pan over medium high heat with enough oil to submerge the sweet potatoes.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. 3. Flip around the sweet potatoes in the diluted sugar until they’re coated. Leave to cook for a few more minutes until brown and coated in the melted sugar. Mix them around every minute or so! 4. Transfer the sweet potatoes into a strainer to drain the oil and then immediately transfer the coated sweet potatoes on a lined tray or non-stick pan. Separate them from each other before they completely cool because these can easily stick together. Top with some sesame seeds, if desired. 5. Leave sweet potatoes to cool and crisp up for a few minutes. These are best enjoyed immediately or within the day while still crisp! 6. NOTE: Before storing, make sure they have completely cooled to maintain crispiness before covering in a container. Note that you can keep them in the refrigerator for a few days but they’ll not longer be as crisp.