Peel and clean the sweet potatoes. Cut them lengthwise and then into bite-sized pointed pieces for better crispiness.

Rinse the cut sweet potatoes in water 2-3 times to remove starch.

Pat the sweet potatoes dry with kitchen towels to remove excess moisture.

Heat a pan with enough cooking oil to submerge the sweet potatoes. Fry them on medium-high heat until golden brown on both sides.

Place the fried sweet potatoes on a plate lined with kitchen towels to drain excess oil. Check doneness by poking with chopsticks.

Prepare the syrup by mixing cooking oil, corn syrup, sugar, and a pinch of salt in a pan. Do not turn on the heat yet.

Turn on the heat to medium and let the syrup melt without stirring. Tilt the pan gently to mix instead of using a spoon.

Once the syrup turns golden brown and caramelized, add the fried sweet potatoes and coat them evenly.

Transfer the coated sweet potatoes onto parchment paper and let them cool.