Sweet potatoes are a big deal in Korea. We use them in lots of dishes because they’re sweet, healthy, and yummy. Korean Sweet Potato Bites are perfect for a snack or a side dish. They have a crispy outside and a soft, sweet inside. What I love about this recipe is how simple it is. You only need a few ingredients, and the steps are really easy to follow. Plus, you can make them in no time.
Sweet potatoes are not only delicious but also very nutritious. They’re packed with vitamins and minerals that are good for you. Here are some of the nutritional benefits of sweet potatoes:
- High in Vitamins: Sweet potatoes are rich in vitamins A and C. Vitamin A is great for your eyes and skin, while vitamin C helps boost your immune system.
- Good Source of Fiber: They have a lot of dietary fiber, which helps keep your digestive system healthy and can make you feel full longer.
- Low in Calories: Sweet potatoes are relatively low in calories, making them a great snack if you’re watching your weight.
- Rich in Antioxidants: These potatoes contain antioxidants that can help protect your body from free radical damage.
- Healthy Carbohydrates: They provide a good source of energy from healthy carbs, making them a great choice for a quick energy boost.
These bites are great for when you want something quick and delicious. You can eat them on their own or dip them in your favorite sauce. They’re perfect for sharing with family and friends.
I hope you enjoy making and eating Korean Sweet Potato Bites as much as I do. Let’s get cooking!
Table of Contents
Chef’s Notes – Korean Sweet Potato Bites
- Even Sizing: Ensure the sweet potato chunks are evenly sized to guarantee uniform cooking and avoid some pieces being overcooked while others are undercooked.
- Soaking Tip: Soak the sweet potato chunks in cold water for at least 30 minutes to remove excess starch, which helps them become crispier when fried.
- Oil Temperature: Use a thermometer to maintain the oil temperature at 356°F (180°C). This helps achieve a perfectly crispy texture without burning the sweet potatoes.
- Caramel Sauce: Be patient while melting the sugar for the caramel sauce. Stir constantly to avoid burning and ensure a smooth, even coating.
- Garnish: For added texture and flavor, sprinkle crushed nuts or roasted sesame seeds immediately after coating the sweet potatoes with caramel sauce.
- Flavor Variations: Add a pinch of cinnamon or nutmeg to the caramel sauce for an extra layer of flavor. Alternatively, you can sprinkle a bit of sea salt over the caramel-coated sweet potatoes for a sweet and salty combination.
- Serving Suggestions: Serve these candied sweet potatoes as a delightful side dish or a fun snack for kids. Pair them with a light salad or grilled protein for a balanced meal.
- Storage: If you have leftovers, store them in an airtight container. Reheat in the oven at a low temperature to maintain their crispiness.
Korean Sweet Potato Bites
4
servings35
minutes10
minutes174
kcal5
minutes50
minutesDive into the delightful world of Korean cuisine with these irresistible candied sweet potatoes! Perfectly deep-fried chunks of sweet potatoes are coated in a luscious caramel sauce, creating a snack that’s crunchy on the outside and soft and fluffy on the inside. This dish is a hit with kids and makes a fantastic side dish for any meal. Get ready to impress your taste buds with this simple yet delicious recipe!
Ingredients
- Sweet Potatoes
1.1 pounds sweet potatoes (any variety suitable for deep-frying or roasting)
Enough cooking oil to cover the sweet potatoes in a pot (for deep-frying)
Optional garnish: crushed nuts or roasted sesame seeds
- Caramel Sauce
3 tablespoons raw sugar
1 tablespoon rice bran oil (or any neutral cooking oil)
- Alternative Ingredients:
Sweet Potatoes: Use yams or any starchy potato variety.
Cooking Oil: Substitute with canola oil or vegetable oil.
Raw Sugar: Replace with brown sugar or white granulated sugar.
Rice Bran Oil: Use sunflower oil or grapeseed oil.
Directions
- Preparing Sweet Potatoes – Wash and peel the sweet potatoes. Cut them into small chunks to ensure even cooking. Soak the pieces in cold water for 30 minutes to reduce starch content. Drain the water and pat the sweet potato chunks dry using kitchen paper to remove excess moisture.
- Deep Frying – Heat enough oil in a large pot to 356°F (180°C). Fry the sweet potato chunks until they are cooked through and golden brown (about 5-8 minutes). Remove and place on kitchen paper to drain excess oil.
- Making Caramel Sauce – In a well-heated nonstick pan, add rice bran oil and sprinkle raw sugar evenly. Melt the sugar over medium-high heat until it dissolves completely. Reduce heat to low.
- Coating Sweet Potatoes – Add the fried sweet potato chunks to the pan and toss them in the caramel sauce until well-coated (1-2 minutes). Transfer the caramel-coated sweet potatoes onto nonstick baking paper to cool for 3-5 minutes. Garnish with crushed nuts or sesame seeds before serving.
Equipment
- Chef’s Knife
- Cutting Board
- large pot
- kitchen paper
- Nonstick Pan
- baking sheet
Nutrition Facts
- Calories: 174kcal
- Carbohydrates: 28g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 12000IU
- Vitamin C: 3mg
- Calcium: 30mg
- Iron: 0.7mg
FAQ – Korean Sweet Potato Bites
How do I ensure my sweet potatoes are crispy?
Soaking the sweet potato chunks in cold water for at least 30 minutes helps remove excess starch, which is crucial for achieving a crispy texture. Additionally, ensure the oil temperature is maintained at 356°F (180°C) during frying.
Can I use a different type of oil for deep-frying?
Yes, you can substitute rice bran oil with canola oil, vegetable oil, or sunflower oil. Choose a neutral oil with a high smoke point for best results.
What can I use as a substitute for raw sugar?
You can replace raw sugar with brown sugar or white granulated sugar. Brown sugar will add a deeper caramel flavor, while white sugar will provide a cleaner sweetness.
How do I prevent the caramel sauce from burning?
Melt the sugar over medium-high heat while stirring constantly. Once the sugar starts to dissolve, reduce the heat to low to prevent burning and achieve a smooth, even caramel sauce.
Can I prepare this dish in advance?
Yes, you can prepare the sweet potatoes in advance by frying them and storing them in an airtight container. When ready to serve, reheat them in the oven at a low temperature, then coat with freshly made caramel sauce and garnish.
What are some variations I can try with this recipe?
You can add a pinch of cinnamon or nutmeg to the caramel sauce for added flavor. For a sweet and salty twist, sprinkle a bit of sea salt over the caramel-coated sweet potatoes.
