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Glistening candied sweet potato with a crackly sugar shell is a classic Chinese dessert. A family treat with naturally sweet, caramelized flavor.
Peel the sweet potatoes and cut them into bite-sized wedges, about 1-inch thick, keeping them similar in size for even cooking.
Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F—a steady sizzle forms around a wooden chopstick.
Fry the sweet potato pieces in batches for 6–8 minutes, turning occasionally, until golden and tender but not falling apart. Remove with a slotted spoon and drain on a wire rack or paper towels.
In a clean, dry pan, combine sugar and water; cook over medium heat, gently swirling (not stirring) until the syrup turns a pale golden color and large bubbles form.
Quickly return the fried sweet potato to the pan, tossing until each piece is coated in glossy, thick syrup. Once the sugar begins to crystallize and harden on the outside, immediately transfer the potatoes to a parchment-lined tray to set. Serve warm for the ideal crisp shell.
