Korean Candied Sweet Potatoes are a classic Korean snack featuring crispy, deep-fried sweet potato chunks coated in a caramelized sugar glaze. Also called Goguma Mattang, this dish balances a crunchy exterior with a soft, fluffy interior—perfect as a side dish, dessert, or afternoon treat.
Why You’ll Love This Recipe
- Better than candy: Sweet, crispy, and so tempting, they’re perfect for everyday snacking or special treats.
- Simple and satisfying: Just sweet potatoes, oil, and sugar—no fancy ingredients required.
- Textural delight: Golden-fried outside, soft and fluffy inside.
Ingredients (Serves 4)
- 500 g (1.1 lb) sweet potatoes, peeled and cut into chunky, fry-size pieces
- Cooking oil, enough for deep-frying
- 3 Tbsp sugar
- 1 Tbsp neutral oil (e.g. rice-bran, vegetable oil)
- (Optional garnish) Toasted sesame seeds or crushed nuts
How to Make It
1. Prep and Soak
Cut the sweet potatoes into bite-size pieces and soak in cold water for 30 minutes. This removes excess starch for crispier frying.
2. Dry Thoroughly
Drain and pat the pieces completely dry—any moisture will cause splattering oil and soggy potatoes.
3. Deep-Fry Until Golden
Heat oil in a heavy pot to 180 °C (356 °F). Fry the sweet potatoes for 5–8 minutes until golden and tender. Use a slotted spoon to transfer them to paper towels and drain.
4. Caramelize the Sugar
In a clean nonstick pan over medium-high heat, warm 1 tablespoon of oil. Evenly sprinkle sugar and melt into a bubbling syrup. Reduce heat to low, add the fried sweet potatoes, and gently toss for 1–2 minutes until they’re fully coated.
5. Cool and Garnish
Transfer the glazed potatoes to nonstick paper and let them cool 3–5 minutes—this sets the caramel into a crunchy shell. Sprinkle with sesame seeds or nuts if desired, and enjoy within 30 minutes.
Tips for the Best Results
- Serve fresh: The sugar glaze stays crunchy for around 30 minutes before softening.
- Try a softer glaze: Swap honey or corn syrup for sugar to create a sticky, rather than crunchy coating.
- Take care when working with hot sugar: Let it melt first, then quickly add the potatoes—molten sugar burns fast.
Frequently Asked Questions
Can I use other types of sweet potatoes?
Yes! Any variety suitable for frying works great—just peel and cut them into fry-sized chunks.
Why do we soak the potatoes?
Soaking removes excess starch, helping the sweet potatoes fry up extra crisp.
How do I know when it’s done?
Golden edges and tender texture when pierced with a fork mean they’re ready.
Can I make them ahead of time?
These are best eaten fresh. The caramel crisp fades as it cools. However, you can store leftover potatoes uncoated and fry or coat later.
Final Thoughts
Goguma Mattang is pure culinary nostalgia—sweet, crunchy, and unbelievably comforting. Easy to make with just a few pantry staples, it’s the kind of dish you’ll return to again and again. Whether as an afternoon snack, crowd-pleasing side, or simple dessert, it’s a little taste of Korean home cooking that always hits the spot.
Korean Candied Sweet Potatoes
Korean Candied Sweet Potatoes are a classic Korean snack featuring crispy, deep-fried sweet potato chunks coated in a caramelized sugar glaze.
Ingredients
- 500 g sweet potato (1.1 pounds), any variety suitable for deep-frying or roasting (such as beauregard); Korean sweet potatoes were used in this version
- Cooking oil for deep-frying, enough to submerge the sweet potatoes in the pot
- 1 tablespoon cooking oil (rice bran oil was used)
- Crushed nuts or roasted sesame seeds, for garnish
- Caramel Sauce
- 3 tablespoons raw sugar
Instructions
- Wash and peel the sweet potatoes, then cut them into small chunks. Avoid cutting them too thick to ensure they cook through easily. Soak the pieces in cold water for 30 minutes to draw out excess starch.
- Drain the water completely and pat the sweet potatoes dry using kitchen paper.
- Heat the cooking oil in a deep pot until it reaches 180°C / 356°F. Once hot, add the sweet potatoes and deep-fry them for about 5 to 8 minutes, or until fully cooked and golden.
- Remove the fried sweet potatoes and place them on kitchen paper to blot away any excess oil.
- In a heated pan, add the cooking oil and sprinkle in the sugar. Let the sugar melt over medium-high heat.
- Once it dissolves, reduce the heat to low. Add the fried sweet potatoes and stir well to coat them evenly in the syrupy sauce. This should take about 1 to 2 minutes.
- Transfer the glazed sweet potatoes onto non-stick baking paper and let them cool for 3 to 5 minutes before serving. Sprinkle with crushed nuts or sesame seeds if desired for added texture and flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 362Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 123mgCarbohydrates 55gFiber 8gSugar 26gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
