Steps

1. Wash the sweet potatoes and pat them dry.
   🕒 01:31
2. Trim the ends off both sides of the sweet potatoes.
   🕒 01:38
3. Using a slicer, thinly slice the sweet potatoes. [Key Tip!] Always use the safety holder to avoid cutting your fingers and slice with great care. It's easier to work with if you choose thinner sweet potatoes, about 4-5 cm in diameter.
   🕒 01:42
4. Sprinkle 1 tsp of salt evenly over the sliced sweet potatoes and let them sit for 5 minutes. [Key Tip!] Salting them draws out moisture, making them pliable and easier to roll.
   🕒 02:37
5. Finely julienne any leftover pieces of sweet potato that couldn't be sliced.
   🕒 03:02
6. Place the julienned sweet potatoes in a bowl of water and let them soak for about 5 minutes.
   🕒 03:17
7. From the sweet potatoes you salted and let sit for 5 minutes, thoroughly pat dry the amount you will be using. [Key Tip!] To prevent discoloration, it's best to keep the remaining sweet potatoes in water.
   🕒 03:26
8. Lay out one slice of sweet potato, overlap another slice by about 3cm, and then roll them up tightly from one end. Secure with a toothpick. [Key Tip!] If the slices are long enough, you can roll them individually. If you're using one toothpick for two rolls, leave a small gap between them.
   🕒 04:00
9. Drain the julienned sweet potatoes that were soaking in water and pat them dry.
   🕒 04:39
10. Pour about 1cm depth of frying oil into a frying pan and heat over medium heat.
    🕒 04:52
11. Once the oil reaches 160-170°C (320-340°F), carefully add the rolled sweet potato chips to fry.
    🕒 05:05
12. Flip them as needed to achieve an even golden brown color. [Key Tip!] Adjust the heat to maintain the oil temperature; start with medium heat and lower it if they start to burn.
    🕒 05:36
13. Once they are crispy and have a nice golden color, remove them from the oil and drain for about 3 minutes. [Key Tip!] It's best to remove them when they still have a slightly yellowish hue. Frying time is approximately 6 to 8 minutes.
    🕒 06:21
14. Fry the julienned sweet potatoes in oil heated to 160-170°C (320-340°F) until crispy. Remove them when they have a light golden color and drain for about 3 minutes. [Key Tip!] Because they are julienned, they will fry in 2-3 minutes. Remove them before they burn, as they can easily become overcooked.
    🕒 07:05
15. Remove the toothpicks from the drained sweet potato chips and place them in a bowl with the julienned sweet potatoes. [Key Tip!] Twisting the toothpick as you pull it out makes it easier to remove.
    🕒 08:02
16. While the sweet potatoes are still warm, add 10g of salted butter, torn into appropriate-sized pieces, and mix until it melts and coats everything. [Key Tip!] Do this while they are warm, as the butter will be difficult to melt once they cool down.
    🕒 08:43
17. Once the butter has melted and coated everything, add 1 tbsp of granulated sugar and mix well to combine.
    🕒 09:18
18. Serve on a plate and enjoy!
    🕒 09:30