Candied Yam (Bā sī dìguā)

Peel the sweet potato and cut it into irregular chunks, approximately 3-4 cm in size. Pat the sweet potato dry thoroughly with paper towels.

Heat 450 grams of cooking oil in a wok over medium-high heat until it reaches about 170°C. Carefully add the sweet potato chunks to the hot cooking oil.

Deep-fry the sweet potato for 5-7 minutes, or until the sweet potato is tender when pierced with a chopstick and lightly golden on the outside. Remove the sweet potato from the wok and drain excess cooking oil.