Ba-si-di-gua: sweet potato dessert
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Caramelized Chinese sweet potatoes are a popular restaurant dessert featuring tender, deep-fried sweet potato slices coated in golden-brown caramel. As the caramel cools, it develops a crispy shell that crumbles when you bite into it, creating a stunning contrast of textures. Some restaurants immediately plunge the caramelized sweet potato into a bowl of ice water to quickly set the sugar. You can do the same at home, or serve the dish as quickly as possible, as the caramel will stick to the plate as it cools.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 and 1/4 cups vegetable oil
- 2 medium sweet potatoes (about 600 g)
- 1 cup of sugar
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: sweet potato, caramel
Cooking the dish according to the recipe:
- In a 5-quart cauldron or medium saucepan with two handles, heat 6 cups of vegetable oil to 150°C.
- Meanwhile, peel the sweet potatoes and cut into 2-cm (1/8-inch) pieces (see Note). Roast until tender, 8–10 minutes (check by inserting a toothpick into the sweet potato). Transfer to a paper towel-lined plate to drain. Do not discard the oil.
- Heat the oil to 350°F (175°C) and fry the sweet potatoes again until crisp, about 2 minutes. Transfer to the same paper towel-lined plate. Sprinkle with a pinch of coarse salt.
- In a large skillet, combine the sugar with the remaining 1/4 cup vegetable oil until slightly moistened. Cook over medium-high heat until the caramel turns amber, 5–6 minutes. The mixture will appear separated; this is normal.
- Turn off the heat, add the roasted sweet potatoes to the pan, and toss thoroughly to coat. Carefully transfer the sweet potatoes to a serving platter. Dip a metal spoon or wooden chopstick into the hot caramel and quickly shake it over the sweet potatoes to create long strands of sugar. Serve immediately.
Note
To cut the sweet potato so that as much caramel as possible sticks to the surface: cut it in half lengthwise, cut off a 2-cm piece diagonally, then rotate the potato about 90 degrees and cut off another 2-cm piece diagonally. Continue cutting the entire sweet potato this way.
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