Sweet Potatoes in Syrup

Ingredients
• 1 lb (500 g) sweet potatoes
• 2 cups (500 ml) vegetable oil for deep-frying; use about 3 1/2 oz (100 ml)
• 5/8 cup or 10 1/2 tbsp (150 g) sugar
• 2 tbsp (50 g) honey
• 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
• 2 oz (50 g) haw jelly, diced
Directions
1.Wash and peel the sweet potatoes. Cut into 2 1/2 by 3/4 inch by 3/4 inch (6 cm by 2
cm by 2 cm) strips.
2.Heat the oil in a wok to 350oF(175oC), or until a 1-inch (25 mm) cube of day-old
bread browns in 1 minute when dropped into the oil. Add the sweet potatoes, and
deep-fry until brown.
3.Pour out the oil and add 9 oz (250 ml) of water to the wok. Add the sugar and
cook, stirring, until it dissolves. Then add the honey and cornstarch. Cook, stirring,
until thickened. Add the sweet potatoes and stir so each piece is coated with the
syrup. Place on a plate, sprinkle with the haw jelly, and serve.