Korean Candied Sweetpotatoes
Korean Candied Sweetpotatoes, created for the NC Sweetpotato Commission by Tessa Nguyen, RD, LDN, feature crispy sweetpotato pieces coated in a glossy brown sugar and honey glaze.
Servings: 2
Calories: 340kcal
Ingredients
- 2 medium-sized sweetpotatoes
- 3 tbsp brown sugar
- 1 tbsp honey (To make this recipe vegan, swap honey for maple syrup)
- 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