I still remember the first time I tried Roasted Korean Sweet Potatoes, and the experience was unforgettable. The sweet potatoes, known as Goguma in Korean, were unlike any I’d tasted before. They were slightly nutty, with a natural sweetness that was so comforting. Roasting them brings out that caramelized flavor, making the sweet potato soft on the inside with a delightful, crispy skin on the outside. Since that first taste, I’ve been obsessed with recreating Roasted Korean Sweet Potatoes at home, trying to make them as authentic and delicious as possible.
Perfecting the Roast
Making Roasted Korean Sweet Potatoes isn’t complicated, but it’s all about patience. I learned that a slow roast at a slightly lower temperature really allows the natural sugars to caramelize. I scrub the potatoes well, leave the skins on, and then place them on a baking sheet. A light brush of oil helps crisp up the skin, but the real magic is in waiting. The aroma that fills the kitchen is irresistible—it smells earthy, sweet, and warm all at once.
The Joy of Simplicity
What I love most about Roasted Korean Sweet Potatoes is their simplicity. You don’t need many ingredients to bring out the best in them. After they come out of the oven, I love to slice them open and sprinkle just a pinch of sea salt on top. The contrast of the salt with the sweet flesh is amazing. Some days, I enjoy them just as they are; other days, I might add a bit of butter or a sprinkle of cinnamon. There’s no wrong way to enjoy them, and every time feels a little different.
Sharing this dish with friends and family is my favorite part. Roasted Korean Sweet Potatoes are comforting and healthy, and they’re the perfect side or snack. Whenever I serve them, people always ask about the recipe, surprised by how such a simple dish can taste so rich and satisfying. It’s become a tradition for me now to bake a big batch and enjoy them all week. This dish has brought a little bit of Korean warmth into my kitchen, and I’m excited to share it with you.
Table of Contents
Chef’s Notes- Roasted Korean Sweet Potatoes
- Korean sweet potatoes (also called Goguma) are typically drier and starchier than regular sweet potatoes, with a deliciously sweet, nutty flavor. Look for firm, unblemished potatoes for best results.
- Select sweet potatoes that are similar in size. This ensures they roast evenly and prevents some from becoming overdone while others are undercooked.
- Be sure to pierce the sweet potatoes with a fork. This lets steam escape and keeps them from bursting in the oven, leading to a fluffier, perfectly roasted texture.
- For the crispiest skin, try roasting directly on a baking sheet without parchment paper. This allows for better contact with the pan, leading to a nicely caramelized skin.
- Drizzling with nut butter, tahini, or honey is optional but adds a rich layer of flavor and contrast. You can also add a sprinkle of sea salt or roasted sesame seeds for an extra burst of flavor.
- Roasted Korean sweet potatoes store well. To reheat, pop them in a 350°F oven for about 10 minutes to restore their texture. They’re also delicious served cold or at room temperature in salads.
- These sweet potatoes pair wonderfully with grilled proteins, salads, or even as a base for toppings like kimchi, avocado, or Greek yogurt for a savory twist.
Roasted Korean Sweet Potatoes
4
5
minutes50
minutes130
kcal5
minutes1
hourDiscover the ultimate roasted Korean sweet potatoes, bursting with natural sweetness and boasting a satisfyingly crispy exterior. Perfectly caramelized on the inside, these sweet potatoes make a versatile side dish that pairs wonderfully with any meal. Whether you’re a seasoned cook or a kitchen novice, this easy recipe is sure to impress your family and guests alike. Elevate your culinary repertoire with this delicious and healthy treat, inspired by traditional Korean flavors. Get ready to indulge in the perfect balance of soft texture and rich flavor, all in just under an hour!
Ingredients
4 medium-sized Korean sweet potatoes
2 tablespoons nut butter such as peanut or almond butter
1 tablespoon honey or tahini for added sweetness
- Alternative Ingredients:
Peanut Butter: Substitute with almond butter or cashew butter for nut allergies.
Honey: Replace with maple syrup or agave nectar for a vegan option.
Tahini: Use sunflower seed butter for those with sesame allergies.
Directions
- Clean Potatoes – Wash and dry the sweet potatoes thoroughly to prepare for roasting.
- Pierce Potatoes – Make 4-5 shallow holes with a fork on each sweet potato to allow steam to escape during cooking.
- Arrange and Roast – Place the pierced sweet potatoes on a baking sheet and roast in a preheated oven at 400°F for 45-60 minutes, or until they are tender and the skins are caramelized.
- Serve and Store – Once roasted, drizzle with your choice of peanut butter, honey, or tahini. Enjoy immediately or store any leftovers in an airtight container in the refrigerator for up to five days.
Equipment
- baking sheet
Notes
- For perfectly roasted sweet potatoes, ensure they are similar in size to promote even cooking. To enhance flavor, consider adding a sprinkle of sea salt or your favorite herbs before roasting. These sweet potatoes pair wonderfully with grilled proteins, steamed vegetables, or as a hearty addition to salads. For added texture, top with toasted nuts or seeds. Experiment with different drizzles like balsamic glaze or sriracha for a unique twist. To make meal prep easier, double the recipe and freeze any extras for quick meals later.
Nutrition Facts
- Calories: 130kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 35mg
- Potassium: 700mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 7g
- Protein: 2g
- Vitamin A: 1096IU
- Vitamin C: 22mg
- Calcium: 40mg
- Iron: 0.7mg
FAQ- Roasted Korean Sweet Potatoes
Can I use regular sweet potatoes instead of Korean sweet potatoes?
Yes, you can use regular sweet potatoes, but note that Korean sweet potatoes are denser and have a unique sweetness. The roasting time might vary slightly, so keep an eye on them for the best texture.
How can I tell when the sweet potatoes are done?
The sweet potatoes are ready when they’re soft and caramelized on the inside, with a crispy exterior. You should be able to pierce them easily with a fork, and the skin should have a slightly wrinkled appearance.
Can I make these sweet potatoes in an air fryer?
Yes! To air-fry, cook the sweet potatoes at 375°F for 25-30 minutes, turning halfway through. They should be tender on the inside and crispy on the outside.
What other toppings work well with roasted Korean sweet potatoes?
Try toppings like Greek yogurt, avocado, spicy gochujang (Korean chili paste), or a sprinkle of toasted sesame seeds for extra flavor. Experimenting with different drizzles can add a unique touch.
How can I make this recipe completely vegan?
Substitute honey with maple syrup or agave nectar, which are both plant-based sweeteners. The other ingredients are already vegan-friendly!
