These Korean candied sweet potatoes are crispy on the outside, soft in the center, and coated in a sticky sweet-and-spicy gochujang glaze. This easy Korean side dish comes together with simple ingredients and pairs perfectly with grilled meats, rice bowls, or Korean-inspired dinners. If you love bold Korean flavors, try these Thai Basil Pork for another flavorful weeknight meal.
And they are SO YUMMY. I am just so in love with these caramelized Korean sweet potatoes. Candied sweet potatoes are roasted until crisped on the outside, tossed in a mixture of honey, sugar and gochujang, and baked until perfectly caramelized and crisp on the outside.
The sweet from the honey and coconut sugar, the spicy, salty umami flavor of the gochujang paired together is just plain heaven, not too different than these Baked Sweet Potato Slices (they have honey harissa glaze that is incredible).
In the authentic version of these Korean sweet potato side dish (also known as goguma mattang), the potatoes are deep fried to get a crispy skin, then coated with caramelized sugar.
This version adds a touch of spice from the gochujang, and also cooks the potatoes in the oven instead of deep frying. It's less messy and I think this delicious snack comes out incredible.
What are Korean candied sweet potatoes?
Korean candied sweet potatoes are roasted sweet potatoes coated in a sweet and spicy glaze typically made with sugar, honey, and Korean chili paste. They’re caramelized in the oven until crispy on the outside and tender inside.
Jump to:
- What are Korean candied sweet potatoes?
- Why This Korean Sweet Potato Recipe Works
- Why These Korean Candied Sweet Potatoes are Better Than Store-Bought
- What is My Take on Gochujang Sweet Potatoes?
- Ingredients
- Key Ingredients
- Step By Step Instructions
- How to Get Crispy Roasted Sweet Potatoes
- Common Mistakes to Avoid
- Variations
- What to Serve With Korean Candied Sweet Potatoes
- Expert Tips
- Frequently Asked Questions
- Storage + Reheating + Make Ahead + Meal Prep
- Closing Korean Candied Sweet Potatoes
- Recipe
- 💬 Comments
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Why This Korean Sweet Potato Recipe Works
- Perfect easy Korean side dish for weeknight dinners.
- Roasting creates crispy roasted sweet potatoes with caramelized edges.
- Gochujang adds authentic Korean flavor.
- Coconut sugar and honey balance the spice.
- The glaze creates a sticky candy-like coating.
Why These Korean Candied Sweet Potatoes are Better Than Store-Bought
Store-bought sweet potato side dishes are often overly sugary or lack texture. These homemade Korean roasted sweet potatoes stay crispy on the outside while delivering sweet, spicy, and savory flavor in every bite.
What is My Take on Gochujang Sweet Potatoes?
I love how gochujang transforms basic roasted sweet potatoes into something deeply savory, spicy, and slightly smoky. These honey gochujang sweet potatoes have the perfect balance of heat and sweetness while still letting the natural flavor of the sweet potatoes shine through. For another Korean-inspired comfort food recipe, try these Korean Pizza.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons coconut oil
- 1 tablespoon gochujang
- 1 tablespoon honey
- 2 tablespoons coconut sugar
- Black sesame seeds (optional for garnish)
- Finishing salt (optional)
👉 Scroll down to the recipe card for a printable version of ingredients and instructions.
Key Ingredients
- Sweet Potatoes - Sweet potatoes become perfectly caramelized and tender when roasted at high heat.
- Gochujang - Gochujang adds spicy, savory depth that makes these Korean sweet potatoes unique.
- Coconut Sugar - Coconut sugar helps create the sticky caramelized coating.
Step By Step Instructions
Step1: Preheat the oven to 425°F.
Step2: Cut the sweet potatoes into 1 ½ inch pieces.
Step3: Toss the potatoes in the coconut oil (or other high smoke point oil of your choice) and place on a parchment paper line baking sheet.
Step4: Roast for 20-25 minutes, until they are golden brown and caramelized on the outside and can be pierced with a fork.
Step5: While the potatoes are roasting, combine the honey, coconut sugar and gochujang in a bowl and heat in the microwave for about 10-15 seconds, until the ingredients can be stirred together. DO NOT OVERHEAT OR THE SUGAR WILL BURN.
Step6: Place the roasted sweet potatoes in a large bowl and toss with the honey mixture.
Step7: Place them back on the baking sheet and roast for 10 minutes, or until bubbling and caramelized on the outside.
Step8: Remove from the oven and serve sprinkled with black sesame seeds and a pinch of flaky salt (optional).
You can also use this sous vide sweet potato recipe to make these Korean sweet potatoes sous vide! Just roast the Korean potatoes at the end to get the caramelized edges.
How to Get Crispy Roasted Sweet Potatoes
- Roast at high heat.
- Avoid overcrowding the pan.
- Toss thoroughly in oil before roasting.
- Return to the oven after glazing for extra caramelization.
- Use parchment paper for better browning.
Common Mistakes to Avoid
- Overheating the glaze
- Crowding the baking sheet
- Cutting uneven potato pieces
- Under-roasting the potatoes
- Using too much glaze
Variations
- Add extra gochujang for spicier sweet potatoes.
- Use maple syrup instead of honey.
- Add crushed peanuts for crunch.
- Sprinkle with green onions before serving.
What to Serve With Korean Candied Sweet Potatoes
These sweet and spicy sweet potatoes pair perfectly with:
- Serve them with this Korean purple rice to subdue the heat a bit :-).
- Serve alongside other Korean dessert recipes like this hotteok (we LOVE Korean sweets around here).
- Serve as Korean banchan potatoes alongside a main course like this bulgogi, spicy tofu soup or gochujang chicken.
- Or make it a whole Korean snack meal and serve them with tteokbokki, rabokki, and/or pork bulgogi tacos to get a whole range of Korean cuisine.
- You can also drizzle them with a touch of sesame oil (just a small amount) for a nutty flavor.
Expert Tips
- When tossing the potatoes in coconut oil, be sure to fully coat each potato piece for the best result.
- You can substitute avocado oil, vegetable oil or any high smoke point oil for the coconut oil.
- You can leave the skin on if you prefer - just wash the potatoes well and dry thoroughly so they roast evenly.
- Make sure the potatoes are in a single layer and not touching so they roast - if they are crowded together, they will steam instead of roast.
- If you prefer less spicy, use a mild gochujang or reduce the amount used. You can also eliminate the gochujang all together if you prefer just sweet, caramelized potatoes.
- If the potatoes aren't crisp around the edges when roasting, roast for an additional 5-10 minutes until they are.
- Watch the potatoes when you put them back in the oven with the glaze as they can burn easily. Check them every couple of minutes.
Frequently Asked Questions
Korean sweet potatoes, or Goguma, are higher in some nutrients like vitamins C and B as well as antioxidants that lead to their purple/brownish skin color and yellow/orange interior. American sweet potatoes (as we know them) have more beta carotene which leads to their bright orange color (there are also American sweet potatoes with white flesh) and also have a higher water content.
Korean sweet potatoes are generally known as goguma - more specifically bam goguma or mul goguma depending on the type and area they are grown. These candied sweet potatoes are known as goguma mattang.
These spicy sweet potatoes have mild heat from gochujang, but the honey balances the spice well.
Yes, but roasted Korean sweet potatoes are crispiest fresh from the oven.
Gochujang is savory, spicy, slightly sweet, and deeply umami-rich.
Yes, oven roasted sweet potatoes can also be adapted for the air fryer.
Storage + Reheating + Make Ahead + Meal Prep
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in a skillet or a 350°F oven for the best result. or use the air fryer to restore crispiness.
- These caramelized sweet potatoes work well for meal prep and can be served alongside rice bowls or grilled proteins.
Closing Korean Candied Sweet Potatoes
These Korean candied sweet potatoes are crispy, sticky, sweet, spicy, and packed with bold Korean flavor. Whether you serve them as a Korean vegetable side dish or pair them with your favorite grilled meats, they’re an easy recipe that delivers huge flavor with minimal effort.
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Recipe
Korean Sweet Potatoes
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons coconut oil
- 1 tablespoon gochujang
- 1 tablespoon honey
- 2 tablespoons coconut sugar
- Black sesame seeds (optional for garnish)
- Finishing salt (optional)
Instructions
- Preheat the oven to 425°F.
- Cut the sweet potatoes into 1 ½ inch pieces.
- Toss the potatoes in the coconut oil and place on a parchment paper line baking sheet.
- Roast for 20-25 minutes, until they are golden brown and caramelized on the outside and can be pierced with a fork.
- While the potatoes are roasting, combine the honey, coconut sugar and gochujang in a bowl and heat in the microwave for about 10-15 seconds, until the ingredients can be stirred together. DO NOT OVERHEAT OR THE SUGAR WILL BURN.
- Place the roasted sweet potatoes in a large bowl and toss with the honey mixture.
- Place them back on the baking sheet and roast for 10 minutes, or until bubbling and caramelized on the outside.
- Remove from the oven and serve sprinkled with black sesame seeds and a pinch of flaky salt (optional).
Expert Tips:
- When tossing the potatoes in coconut oil, be sure to fully coat each potato piece for the best result.
- You can substitute avocado oil, vegetable oil or any high smoke point oil for the coconut oil.
- You can leave the skin on if you prefer - just wash the potatoes well and dry thoroughly so they roast evenly.
- Make sure the potatoes are in a single layer and not touching so they roast - if they are crowded together, they will steam instead of roast.
- If you prefer less spicy, use a mild gochujang or reduce the amount used. You can also eliminate the gochujang all together if you prefer just sweet, caramelized potatoes.
- If the potatoes aren't crisp around the edges when roasting, roast for an additional 5-10 minutes until they are.
- Watch the potatoes when you put them back in the oven with the glaze as they can burn easily. Check them every couple of minutes.
Anonymous says
Really, really loved this. I liked how caramelized they got!
Julie Menghini says
Those potatoes are roasted perfectly to bring out that delicious sweet flavor and whoa the way that flavoring clings to the potatoes assure every bite is delicious. These potatoes would go with so many dishes!
Danielle says
I'm so glad you enjoyed it!
Sisley White says
I adore sweet potatoes and I'm always looking for more and more ways to try it. I can't wait for these for dinner tonight!
Danielle says
I hope you love it!
Alisa Infanti says
So good. These will be for sure on my regular dinner menu.
Danielle says
Glad you enjoyed them!
Beth says
This looks so delicious and tasty! I can't wait to give this recipe a try! My family is going to love this recipe!
Danielle says
Thanks!
veenaazmanov says
Yummy Sweet Potatoes with every flavor in it. Such a lovely and easy and quick recipe.
Danielle says
SO glad you liked it!