Korean Candied Sweetpotatoes
Created for NC Sweetpotato Commission by: Tessa Nguyen, RD, LDN
Recipe
Ingredients
- 2 medium-sized sweetpotatoes
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp corn syrup
- canola oil as needed
- toasted sesame seeds for garnish
Instructions
- Cook sweetpotatoes by frying, roasting or sautéing with the canola oil until they’re cooked through and crispy.
- In a sauté pan, heat brown sugar, honey and corn syrup. Stir until sugar has melted and mixture is bubbly.
- Gently mix in the sweetpotatoes and stir to coat.
- Sprinkle sesame seeds on top before serving hot.
Notes
Nutrition Facts
Korean Candied Sweetpotatoes
Serving Size
1
Amount per Serving
Calories
340
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
137
mg
6
%
Potassium
796
mg
23
%
Carbohydrates
80
g
27
%
Fiber
7
g
29
%
Sugar
44
g
49
%
Protein
4
g
8
%
Vitamin A
32063
IU
641
%
Vitamin C
5
mg
6
%
Calcium
95
mg
10
%
Iron
2
mg
11
%
Net Carbohydrates
74
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 340kcalCarbohydrates: 80gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 137mgPotassium: 796mgFiber: 7gSugar: 44gVitamin A: 32063IUVitamin C: 5mgCalcium: 95mgIron: 2mgNet Carbohydrates: 74g
