Goguma Mattang

Peel the Sweet potato and cut them into bite-sized, irregular chunks, approximately 3-4 cm in size. Rinse the cut Sweet potato pieces and pat them thoroughly dry with a clean cloth or paper towel to remove excess moisture.

Heat the Vegetable oil in a deep pot or wok to approximately 160-170 degrees Celsius. Carefully add the dried Sweet potato pieces to the hot Vegetable oil, ensuring not to overcrowd the pot. Fry the Sweet potato for about 8-10 minutes, or until they are tender when pierced with a fork and lightly golden brown on the outside. Remove the fried Sweet potato with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

In a separate clean pan, combine the Granulated sugar and Water. Heat over medium-low heat, stirring occasionally until the Granulated sugar dissolves completely. Increase the heat to medium-high and bring the syrup to a boil without stirring. Allow the syrup to boil until it thickens and turns a light amber color, reaching a candy-like consistency (approximately 115-120 degrees Celsius if using a candy thermometer).