Chef Kenny Cheung
Great Wall, Florence, MA
- 4 sweet potatoes (each about 1/2 pound)
- 2 cups light brown sugar
- Vegetable oil for deep frying
Peel and cut potatoes into 1/2-inch pieces.
Fill wok halfway with oil and set over high heat. When oil is very hot, add the potatoes and cook until tender, about 5 to 6 minutes. Drain on paper towels when done.
Place sugar in a frying pan over very low heat and cook until melted (it becomes a syrup). Add cooked potatoes to the syrup and mix to coat well.
Serve potatoes with a bowl of ice water.
Using chopsticks (or a fork), dip hot potatoes in the cold water to make the sugar solidify and become crunchy.
Recommended wine/beer for Sweet Potatoes with Caramel:
Jorge Ordoñez 2004 Malaga Seleccion Especial [Almachar, Spain]
This Malaga from the south of Spain is a most unusual wine, in part because it is the brainchild of Jorge Ordoñez, the Massachusetts importer of America’s greatest Spanish portfolio. It is also remarkable in that it is the only wine made by Alois Kracher [the Austrian wizard of sweet wines] outside his native Austria. Perhaps the best way to describe the character of this wine is to suggest that it can be compared to a German or Austrian beerenauslese. Given its dark amber color and its place of origin, it is shocking how light, lively and intense this Seleccion Especial really is. Never does this Malaga give even the suggestion of being heavy or syrupy, au contraire, it is as agile on the palate as a Flamenco dancer. What’s more, its flavors of caramel and spicy orange marmalade will readily do justice to the caramelized sweet potatoes.