Candied sweet potatoes (matang)

Peel the Korean sweet potatoes.

Reheat the oil; cut the sweet potato diagonally about half an inch thick.

Test the oil by dipping the tip of a piece: bubbles mean it is ready. Fry, stirring on and off, until golden brown, crunchy outside and fluffy inside.

For the sauce, spread one tablespoon of vegetable oil in a pan and sprinkle over a quarter cup of sugar.

On very low heat, without stirring with chopsticks, move the pan around as the edges melt, until it swells and clumps and the syrup is done.

Add the hot fried sweet potato and mix while hot; turn off the heat and add roasted black sesame seeds.

Leave until the coating sets solid into a crisp candy shell.