• Peel sweet potatoes (SP's) and cut into bite sized chunks.
  
• Optional: soak SP's in cold water in the fridge for 30 min. ¹

Frying Sweet Potaotes

• Add enough oil to cover SP's. If there's not enough room for all SP's at once, do them in batches of 2-3 (you don't want to overcrowd each batch, or the oil temp will drop too much).
• Thermometer Method: heat oil a bit past 350˚F. Carefully add SP's, then monitor oil temp and adjust heat to keep ~350˚F.

  Wooden Chopstick/Spoon Method: heat oil over high heat. Using a wooden spoon or chopstick, place in oil to gage when the oil is hot enough – you should see strong bubbles gathering around the base (see video). Carefully add SP's, then reduce to medium heat.
  
• Fry for ~4-5 min, or until an outter crust has formed, and a fork can pierce through the SP with relatively little resistance. Then, remove SP's and set aside to cool on wire rack or plate.
  
• Pour frying oil into a heat safe container to cool (see: "what to do with frying oil" paragraph above).

Sugar Syrup

• Add enough oil to coat the bottom of wok/pan (~1-2 tbsp), along with sugar.
• Over medium heat, wait for the sugar to start melting at the edges (~1-2 min), then turn the heat to low, and stir constantly to keep sugar from burning.
  1/2 c cane sugar
  
• Add a pinch of salt while stirring – salt balances sweetness and excentuates flavors in general.
  
• Right when all the sugar has melted (no more solid sugar bits) into an amber syrup, add SP's and mix/toss to coat evenly.
  
• Transfer to serving plate, and serve immediately with a bowl of cool water to dip each piece in before eating. ²
  
• Enjoy the cronch !