Candied Sweet Potatoes & Mini Wontons

Use the rangiri technique to cut the sweet potato into random, multi-faceted 1-inch pieces. Begin by cutting off a small piece from one end at an angle. Roll the sweet potato 90 degrees (or a quarter of the way) and make another diagonal cut in the middle of the previously-cut surface. Continue rolling and cutting the rest of the sweet potato.
1
Soak the sweet potato pieces in cold water for 10 minutes to remove excess starchiness. Drain, pat dry, and allow to dry completely, for about 10 minutes.
2
In the meantime, fill a small pot about 1½ inches deep with oil. Fry the Bibigo Chicken & Vegetable Mini Wontons, in batches if necessary, until golden. Drain on paper towels.
3
Deep fry sweet potato pieces the same way. Drain on paper towels.
4
Place fried wontons and sweet potatoes in the oven on the warm setting, or at 180-200°F to keep warm.
5
Prepare a large tray lined with parchment paper.
6
Add 1 tbsp of oil to a large, shallow pan and swirl to distribute. Turn on heat to medium and scatter sugar over oil. Once sugar begins to melt, reduce heat to low. Once sugar is all melted, add the fried wontons and sweet potatoes and use a rubber spatula to gently mix together. Keep mixing for 1-2 minutes until everything is coated.
7
Pour contents onto the prepared parchment paper and quickly make sure none of the pieces are touching. Sprinkle with sesame seeds and allow sugar coating to harden before transferring to a bowl to serve.
8

Ingredients