Steps

1. Cut sweet potatoes (300g) into sticks about 1.5 to 2cm thick.
   🕒 00:03
2. Soak the cut sweet potatoes in water for about 5 minutes, then rinse quickly and drain.
   🕒 00:14
3. Place the sweet potatoes in a microwave-safe dish, cover with plastic wrap, and poke several holes with a toothpick. Microwave on 600W for 3 minutes.
   🕒 00:21
4. Melt about half of the salted butter (15g) in a frying pan over medium heat.
   🕒 00:34
5. Add the microwaved sweet potatoes to the frying pan and cook, tossing in the butter, until lightly browned on all sides. (Key Tip: Lightly charring the sweet potatoes helps to evaporate their moisture.)
   🕒 00:40
6. Transfer the browned sweet potatoes to a bowl.
   🕒 00:53
7. Add sugar (4 tbsp) and milk (2 tbsp) to the bowl and mix well.
   🕒 00:56
8. Return the mixed sweet potatoes to the frying pan and cook over medium heat, stirring constantly. (Key Tip: Stop cooking when the sugar at the edges of the pan starts to turn white and harden.)
   🕒 01:01
9. Turn off the heat and continue stirring. The surface will harden, creating a crispy texture.
   🕒 01:19
10. Return to medium heat and cook for about 30 seconds, stirring to evaporate any remaining moisture. Turn off the heat once done.
    🕒 01:34
11. Shake the pan to mix and let it cool slightly. Letting it sit for about 2 minutes will make it even crispier.
    🕒 01:48