Candied Sweet Potatoes (Basi Digua)

Sweet and tender roasted sweet potatoes are coated in a luscious caramel glaze that adds a delightful sweetness to every bite. With a sprinkle of warm spices and a crunchy pecan topping, these candied sweet potatoes are the perfect side dish for any occasion.

Instructions

1. 1

   Peel the Japanese sweet potatoes and cut into bite-size pieces.

2. 2

   Heat the oil in a large pot until it reaches 300˚F(150˚C).

3. 3

   Fry the sweet potatoes in the hot oil until tender, 4-5 minutes. Remove from the oil and place on a wire rack.

4. 4

   Increase the oil temperature to 350˚F(180˚C). Return the sweet potatoes to the oil and fry until golden brown, 1-2 minutes. Remove from the oil and drain on a wire rack.

5. 5

   In a medium pan, combine the sugar and corn syrup. Stir until thick and amber in color, 4-5 minutes.

6. 6

   Add fried sweet potatoes to the sugar mixture and toss to coat well.

7. 7

   Enjoy!

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