#Wonky #SweetPotatoes #Mattang #Básī
Crunchy, crispy goguma mattang! Cold outside, but hot inside!
Easy to snack on because it won't stick to your fingers!

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Goguma mattang (deepfried and sugarglazed sweet potatoes / básī)

[Ingredients]

2 (500g) sweet potatoes
1/4 cups (40g) cooking oil
1/3 cups (60g) sugar
Cooking oil

[Directions]

1. Wash the sweet potatoes thoroughly, then chop into bitesized wedges skinon.
2. Heat up cooking oil to 160180℃, and deepfry the sweet potatoes until golden.
(Check to see if the oil is hot enough by adding a piece of sweet potato into the oil.)
3. Add oil and sugar to the pan, and melt over low heat. (Don't stir the mixture, just wait for it to melt.)
4. Drain the oil from the sweet potatoes.
5. Brush some oil over a large serving plate.
6. Dunk the fried potatoes into the sugar syrup, and toss well with two cooking spoons.
7. Move the mattang onto the oilcoated plate for it to cool, taking care that the pieces don't stick together.
8. When the sugar coating hardens, serve the mattang on a serving plate.