The Story of Candied Sweet Potato

Candied Sweet Potato, or Basi Digua, is a beloved Chinese dessert known for its golden, caramelized exterior and soft, sweet interior. Its origins are steeped in both imperial legend and the warmth of northern Chinese kitchens, making it a symbol of ingenuity and celebration.

According to legend, the roots of Candied Sweet Potato trace back to the Qing Dynasty, when sweet potatoes became a staple crop in northern China. It is said that an imperial chef, seeking to impress the emperor during a harsh winter, invented a dish that would transform the humble sweet potato into a delicacy. By frying sweet potato pieces and coating them in bubbling sugar syrup, the chef created a treat that dazzled with its crisp, glossy shell and delicate sweetness. The emperor was so delighted that the dish quickly spread from palace banquets to the homes of common folk.

Over time, Basi Digua became a favorite at festive gatherings and family reunions, especially in Beijing and throughout northern China. The dramatic moment when diners dip the hot, candied pieces into cold water—causing threads of sugar to form and crackle—is as much a part of the experience as the taste itself. This playful ritual, along with the dish’s irresistible flavor, helped cement its place in Chinese culinary tradition.

Today, Candied Sweet Potato is more than just a dessert; it is a nostalgic reminder of childhood, family, and the joy of sharing food. Whether served in bustling restaurants or homemade for special occasions, its story continues to be told with every shimmering bite.