Did you know the Korean name for candied, or glazed, sweet potatoes is mattang? Whether you’re cooking a fine dinner at home or preparing for a holiday celebration feast, sweet potatoes are always a popular choice for side dishes. This recipe is a very simple, yet complementary side for any occasion.
Besides their delicious flavor, these potatoes generously offer lots of nutrients—from fibers to vitamins A, B, and C! As with all of my recipes, I try to bring a balance of great taste and nutritional value to every meal. These sweet potatoes are a wonderful example of how you can eat healthily and enjoy it!
If you’re looking for more great small dishes to bring to your next gathering or family dinner, try this unique recipe for Green Bean & Kimchi Casserole.
- 4 Sweet Potatoes (any color)
- Olive oil
- Rice Syrup
Preparing the Sweet Potatoes
- Cut cleaned sweet potatoes into 1/2-inch slices, then slice in half to form small wedges. (Peeling the potatoes is optional, but I did so in this recipe)
- Add 4-5 tbsp. of olive oil into a heated skillet.
- Fry the sweet potato wedges for 3-4 minutes, or until browned. Be sure to shake the pan often so the potatoes don't stick to the pan.
- Cover the skillet with a lid for 1-2 minutes.
- Put the potatoes aside, and keep warm.
Finishing with a Glaze
- In a small pot or saucepan over low heat, add 2 tbsp. of olive oil and swirl around the bottom to cover.
- Add sugar, rice syrup, and water in a 1:1 ratio. Then, add 2 tsp. of salt. DO NOT STIR THE SYRUP INGREDIENTS.
- Swirl the pot around gently to keep the syrup moving, while simmering over low heat, until the syrup thickens.
- Pour the finished syrup over the cooked sweet potatoes, and sprinkle with sesame seeds for serving.