Candied Sweet Potatoes with Crispy Caramel Threads

• total time: 20 minutes

Ingredients

1 sweet potato, peeled and cut into 1cm cubes

Pinch of salt

¼ cup plain flour

¼ cup corn starch

½ tsp baking soda

½ tsp vinegar

Oil for frying

1 cup white sugar

½ cup water

Pistachios, finely grated

Sea salt flakes

Directions

Toss the sweet potato with salt and rest for 15 minutes to draw out excess moisture.

Combine the flour, corn starch, and baking soda. Coat the sweet potato evenly, then add the vinegar and mix again.

Fry at 150°C for about five minutes, or until a butter knife slides easily into the centre. Remove and drain.

Raise the oil to 200°C and fry again for 15 seconds until crisp.

In a clean wok, cook the sugar and water over medium heat, stirring continuously until the syrup turns golden. Turn off the heat and reserve a little caramel on a separate plate.

Add the sweet potato to the wok and gently toss until completely coated.

Finish with grated pistachios and sea salt flakes. Turn the plate of reserved caramel upside down and let it drip into delicate sugar threads, then arrange them on top.

Serve immediately while the caramel is hot and stretchy.