I was in northern China last week and had some FANTASTIC potato dishes. The idea was--pieces of sweet potato or taro piled high with a sugary sauce poured over. You grab a piece and dip it in ice water so the sugar hardens and you have hot and sweet and crispy chewy potato. It was sweet potato or taro and sometimes pumpkin that was used. The potato didn't taste fried, but then again i didn't think it was boiled either--there were brown bits at the corners. But i don't think they use ovens there, though could be wrong. There were no other flavors besides the sugar and potato. A taiwanese friend tells me you can do this with bananas too.
any pointers? When you grabbed the potato the sugar formed strands. Even some direction on how to get a syrup to do that would help.