Cut a sweet potato into 5 mm sticks. If they are too thick, they won't crisp.
Soak twice in water for 15 minutes or more, discarding the cloudy water between soakings.
Drain the excess water well, then deep fry until crispy over low heat.
In a frying pan, combine the sugar, water, and ginger, and heat. Do not stir once you turn on the heat.
After it starts to boil, the bubbles will change from large to small. When the bubbles become small, reduce to low heat, add the fried sweet potato sticks, and coat evenly in the sauce.
Spread them out on a tray to prevent sticking, then allow to cool. If they stick, just break them apart once the sugar syrup hardens.
The amount of ginger makes the flavor mild enough for children to eat. For those who prefer more of a bite, add more ginger.
Story Behind this Recipe
I would always bring these back with me when I go back to the island. The last time I went, they were sold out, so I couldn't get any. Since I couldn't satisfy my craving, I made them myself!
The sweet potatoes will be bitter if you burn them, so watch them carefully while deep frying. About 10 minutes or more is a good estimate. In Step 5, if you let the sauce simmer on its own, it may caramelize, so keep your eye on it. They taste best when deep fried to a crisp.