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Korean Candied Sweet Potatoes

Korean Candied Sweet Potatoes (Mat Tang)

Course Dessert, Side Dish, Snack
Cuisine Korean
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2


  • 1 lb sweet potatoes about 2-3 sweet potatoes depending on the size
  • vegetable oil to coat

For Sauce

  • cup sugar
  • cup water
  • 1 tbs vegetable oil
  • ¼ tsp soy sauce optional
  • 2 tsp sesame seeds optional

Special Tools

  • air fryer


  • Peel and wash 1lb of sweet potatoes. Cut them into bite-sized pieces, about 1” squares.
  • Soak the cut sweet potatoes in water for 15-20 minutes. Dry them well with a paper towel.
  • Put sweet potatoes into a large bowl and toss with some vegetable oil until lightly but well-coated. Set air fryer to 400 degrees and fry for 10 minutes. Toss and fry for another 10 minutes, until browned and slightly crispy.
  • Pour sweet potatoes onto a plate lined with paper towels to absorb and oil.
  • While potatoes are cooking for the second 10 minutes, make the sauce. In a heated pan, put ⅓ cup of water and ⅓ cup of sugar. Cook it on medium heat without stirring for about 4-5 min or until the sugar is completely melted and the sauce is reduced a bit. Add 1 tablespoon vegetable oil, 1 tablespoon of mulyeot (if using), ¼ teaspoon of soy sauce and cook for another 3-5 min.
  • Reduce heat to low. Add the deep-fried sweet potatoes and mix them quickly. Sprinkle 2 teaspoons of sesame seeds.
  • Place the candied sweet potatoes on a plate. To prevent the sweet potatoes from sticking to the plate, coat the serving plate with vegetable oil. Enjoy!


Adapted from: Crazy Korean Cooking
Please follow the original recipe if you prefer to use a traditional fryer or frying method. You may also pan fry the potatoes, if you don’t have an air fryer available.