Baked sweet potatoes with a cup of hot tea are always my favorites for the quick breakfast and the simple snacking. I like their own naturally sweet and savory flavors. Then, one day, I remembered one of my favorite childhood sweet treats, Candied Sweet Potatoes (고구마 맛탕), which is traditionally deep-fried, covered dissolved sugar in oil. I was afraid of its huge amount of oil, so I did little tweaks to the recipe to make the snack lighter and healthy-ish.
Instead of deep-frying, I baked sweet potatoes in the air fryer, just as I usually do for saving time, and also substituted rice malt syrup (brown rice syrup) for oily sugar for coating. And Ta-da! It turned out that this oil-free version still does create the deliciousness! These candied sweet potatoes are perfectly tender on the inside with amazingly crispy skin and addictive, sweet layer.
In this video, I won’t peel the sweet potato skin because it’s very nutritious, and I want to give the snack some vividly beautiful color. However, if you don’t want the skin, it’s totally fine to remove it.
Last but not least, according to Monash University FODMAP Diet, sweet potatoes have mannitol. I personally don’t see it as my big trigger unless I have it in large portions, but every person is unique. So, I recommend trying a small amount first if you’re mannitol intolerant.
I hope you enjoy it!
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Ingredients
- 2 murasaki sweet potatoes
- 2 tbsp rice malt syrup
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