Chinese Caramelized Sweet Potato Dessert in Syrup Recipe
This Chinese caramelized sweet potato dessert in syrup is a simple yet impressive treat. Chunks of sweet potato are fried, then coated in hot caramel that sets slightly after a moment. In China, it’s often served in restaurants at the end of a meal – guests dip the hot pieces into cold water so the caramel turns crisp while the inside stays soft.
This dessert combines the natural sweetness and softness of sweet potatoes with a thin, glassy layer of caramel that becomes wonderfully crisp when dipped in ice-cold water. It’s a classic Chinese restaurant-style treat that turns a few simple ingredients into a playful, interactive dessert experience.
Chef's tips
Cut the sweet potatoes into evenly sized cubes so they fry at the same rate and stay soft inside without falling apart. Don’t overcrowd the pan when frying – too many pieces at once will lower the oil temperature and make them greasy instead of light. When making the caramel, resist the urge to stir with a spoon; gentle swirling helps prevent sugar crystals from forming. Have everything ready before you start the caramel, because once it reaches the right color you need to work quickly.
How to serve
Serve the caramelized sweet potatoes on a large platter with a bowl of ice water in the center so everyone can dip their own pieces. For a more elaborate dessert, pair them with vanilla or coconut ice cream and a sprinkle of toasted sesame seeds. They also go well with a pot of green tea or jasmine tea to balance the sweetness.
Ingredients
- sweet potatoes peeled, cut into large cubes - 500 g
- oil for deep-frying; you can use less in a smaller pot - 500 ml
- sugar about 1/2 cup - 120 g
- water about 1/4 cup, for the caramel - 60 ml
- oil for the caramel - 1 tablespoon
- white sesame seeds (optional) for sprinkling - 1 tablespoon
- cold water with ice cubes for serving, in a small bowl
Preparation
- Peel the sweet potatoes and cut them into cubes about 2–3 cm on each side. Pat them dry with paper towels so they are not wet.
- Pour the frying oil into a pot or deep pan. Heat over medium heat. Check the temperature by dropping in a small piece of sweet potato – if it starts sizzling right away, the oil is ready.
- Fry the sweet potatoes in batches for 6–8 minutes, until they are soft inside (check with a fork) and lightly golden on the outside. Remove with a slotted spoon onto a plate lined with paper towels.
- When all the sweet potatoes are fried, prepare the caramel: in a clean pan combine the sugar, water, and 1 tablespoon of oil. Heat over medium heat without stirring with a spoon; just gently swirl the pan until the sugar dissolves and begins to caramelize.
- Cook the caramel for 5–7 minutes, until it turns a golden-amber color. Be careful not to burn it – if it starts to darken quickly and smell very strong, immediately lower the heat.
- When the caramel has a nice golden color, add the fried sweet potatoes to the pan. Quickly but gently toss with a spatula so each piece is coated in a thin layer of caramel.
- If using sesame seeds, sprinkle them over the sweet potatoes and gently toss again.
- Transfer the sweet potatoes to a plate lined with baking paper or lightly greased, spreading them out so they don’t touch too much – the caramel sets quickly.
- Serve immediately while still warm. Traditionally, a bowl of very cold water is placed on the table – each piece of sweet potato can be dipped in the water for a second so the caramel becomes crisp and the dessert is easier to eat.
Storage
Deser najlepiej smakuje od razu po przygotowaniu, gdy karmel jest chrupiący. Po kilku godzinach karmel może zmięknąć. Jeśli zostanie, przechowuj w temperaturze pokojowej w suchym miejscu i zjedz tego samego dnia.
