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How to Make Perfect Candied Sweet Potato (Basi Digua)

Candied sweet potato, or *basi digua*, is a beloved Chinese dessert featuring crispy sweet potatoes coated in a glossy, caramelized syrup. Mastering this dish requires balancing texture and sweetness—here’s a step-by-step guide.

Ingredients: 2 medium sweet potatoes (firm, not overly ripe), 1 cup sugar, ½ cup water, 1 tsp white vinegar (optional, to prevent crystallization), and oil for deep-frying.

Step 1: Prepare the Sweet Potatoes

Peel and cut the sweet potatoes into uniform 2-inch chunks. Even sizes ensure even cooking. Soak them in cold water for 10 minutes to remove excess starch, then pat dry thoroughly—this is key to a crispy exterior.

Step 2: Deep-Fry to Perfection

Heat oil to 170°C (340°F). Fry the sweet potato pieces in batches until golden brown and tender, about 5-7 minutes. Remove and drain on a paper towel.

Step 3: Make the Caramel Syrup

In a clean pan, melt sugar over medium-low heat. Stir gently until it dissolves into a golden liquid. For extra gloss, add water and vinegar, stirring until the syrup thickens slightly (about 3-5 minutes).

Step 4: Coat and Serve

Quickly add the fried sweet potatoes to the syrup, tossing rapidly to coat every piece. Transfer immediately to a pre-oiled plate to prevent sticking. Let cool for 1-2 minutes—the syrup will harden into a shiny, pullable layer.

Tips: For the best *basi* effect, use low heat when caramelizing to avoid burning. Serve warm for the ideal contrast between the crispy crust and soft sweet potato. Enjoy this delightful treat as a snack or dessert!