Candied Korean sweet potato is an easy 4-ingredient side dish that’s baked, not fried, for a lighter and healthier gluten-free vegan take.
- 1 large Korean/Japanese sweet potato
- 2 tbsp neutral oil
- 1/4 cup organic cane sugar
- black sesame seeds
- flaky salt
- ice cubes + water (for serving)
- Preheat oven to 400F while you prepare your potatoes.
- Keeping the skin on, dice your potato and toss with 1 tbsp of neutral oil in a bowl until nicely coated. Add a sprinkle of salt if desired. Transfer potatoes onto a lined baking mat and bake for 20-25 minutes. Pierce with a fork to check it is cooked through. Edges should be lightly golden brown. Set aside to cool.
- In a saucepan over low heat, add 1 tbsp of oil and sugar to the pan. Let the sugar melt (don’t touch it) and as it starts to brown, begin to shake and swirl the pan until lightly golden. Turn the heat off.
- Add baked korean sweet potato chunks into the pan and toss to coat completely. Transfer to a linked baking sheet, draining off any excess oil and separating chunks while warm. Sprinkle with black sesame seeds and flaky salt before cooling.
- To enjoy, dip into a bowl of water and ice to firm up and crunch away!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: desserts, snacks
- Method: baking
Keywords: korean sweet potato, candied korean sweet potato, goguma mattang, baked korean yam