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Korean Candied Sweetpotatoes

Created for NC Sweetpotato Commission by: Tessa Nguyen, RD, LDN
Course: Side Dish, Snack
Cuisine: Asian, Korean
Keyword: candied sweet potato, dairy free, easy mexican, Gluten Free, quick snack, side dish, snack, sweet potato
Servings: 2
Calories: 340kcal

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: 1 | Calories: 340kcal | Carbohydrates: 80g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 137mg | Potassium: 796mg | Fiber: 7g | Sugar: 44g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg | Net Carbohydrates: 74g