Candied Sweet Potatoes

2 medium sweet potatoes

4 tablespoons sugar

1 teaspoon decorative sugar

2-3 cup oil

Cut the potatoes into wedges.

Heat the oil in a wok or saucepan. Deep-fry the sweet potatoes until golden brown. Remove and dry on a paper towel. Reserve about 1/2 tablespoon oil in the wok or the saucepan.

Reduce heat to low. Add the sugar, and keep stirring until the sugar melts and turns golden brown or begins to boil, and then add the potatoes. Quickly stir to coat the potatoes evenly while removing the wok from the stove, and immediately sprinkle decorative sugar over the potatoes. Use colored crystals or decorative candy if desired.

To serve immediately, quickly dip the potatoes in cold water. It will cool them to a consumable temperature and crisp the candy coating.

Serves two to three.

"Ying's Chinese Cookbook, Authentic but Simple" by Ying Stoller