Recipe:

1-2 sweet potatoes
1L neutral oil, for frying
1/2 cup white sugar
1/4 tsp salt
1 tsp sesame seeds (to finish)

Cut sweet potatoes to bit size pieces. In a large pot or pan add your oil and heat to 350 degrees. Fry your potatoes for 2-3 minutes. Remove and let them cool for 5 minutes. Add back to the oil for a double fry to help them achieve a better golden colour and prevent burning. About 2 more minutes. Remove and set aside.

In a large saucepan add 1 tbsp of oil and your sugar. Place over low heat and allow the sugar to melt. Do not stir. Swirl the pan to assist in the melting process. Add a tbsp of water if sugar is melting unevenly. Allow it to caramelize and reach an amber colour.

Turn of the heat and add your fried sweet potatoes. Coat them fully in the caramel.

Quickly transfer onto a sheet of parchment paper. Using a fork or tongs, separate the potatoes so they don’t clump together. Sprinkle with salt and sesame seeds before the sugar hardens.

Best eaten same day. If kept in fridge the caramel will melt, however they are still delicious—but texture will be different!