Korean Sweet Potatoes

a bowl of caramelized sweet potatoes cut in cubes

Sweet and caramelized on the outside, fluffy and tender on the inside, these Korean Sweet Potatoes have that ultra combination of sweet and salty, with a touch of spice.

Course Side Dish

Cuisine Korean

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 198kcal

Author Danielle Wolter

Ingredients

2 large sweet potatoes peeled and cubed
2 tablespoons coconut oil
1 tablespoon gochujang
1 tablespoon honey
2 tablespoons coconut sugar

Instructions

Preheat the oven to 425F degrees.
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 let them sit for 5 minutes then serve.

Video

Notes

When tossing the potatoes in coconut oil, be sure to fully coat each potato piece for the best result.
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.

Nutrition