Dive into the cozy, versatile world of Korean sweet potatoes! Whether you’re craving quick weeknight dinners, seasonal favorites, or ultimate comfort food, this vibrant root vegetable is your secret weapon. From savory stews to sweet desserts, we’ve gathered 20 delicious recipes for every occasion. Get ready to be inspired—your new favorite dish is waiting!
Korean Sweet Potato Pancakes
Savor the comforting warmth of Korean sweet potato pancakes, a delightful twist on a classic street food that transforms humble ingredients into a crispy, golden-brown delicacy. These savory-sweet pancakes, known as ‘goguma-jeon,’ feature a tender interior and a beautifully lacy, caramelized exterior, making them an irresistible appetizer or light meal perfect for any occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pancake Batter:
– 2 medium sweet potatoes (about 1 pound), peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1 large egg, lightly beaten
– 1/2 cup cold water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For Frying:
– 1/4 cup vegetable oil
For the Dipping Sauce:
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 teaspoon granulated sugar
– 1 green onion, thinly sliced
– 1 teaspoon toasted sesame seeds
Instructions
1. Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture, which helps achieve a crispier texture.
2. In a large mixing bowl, combine the grated sweet potatoes, all-purpose flour, cornstarch, beaten egg, cold water, salt, and black pepper.
3. Stir the mixture gently until just combined, being careful not to overmix to keep the pancakes tender.
4. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 350°F.
5. Spoon about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of the spoon to form 3-inch rounds.
6. Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy, adding more oil as needed to prevent sticking.
7. Transfer the cooked pancakes to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
8. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and granulated sugar until the sugar dissolves.
9. Stir in the sliced green onion and toasted sesame seeds to complete the dipping sauce.
10. Serve the pancakes immediately while hot, accompanied by the dipping sauce on the side.
Each bite offers a delightful contrast between the crispy, caramelized edges and the soft, subtly sweet interior of the pancakes. For a creative twist, top them with a fried egg or serve alongside a fresh kimchi salad to balance the richness with a tangy, spicy kick.
Roasted Korean Sweet Potato Wedges
Unveiling a side dish that marries simplicity with sophistication, these Roasted Korean Sweet Potato Wedges transform humble roots into caramelized, golden perfection. Their natural sweetness intensifies in the oven, creating a tender interior beneath a crisp edge that pairs beautifully with both casual and elegant meals.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the Wedges
– 2 large Korean sweet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
For the Finishing
– 1 tbsp toasted sesame oil
– 1 tbsp toasted sesame seeds
– 1 tsp flaky sea salt
Instructions
1. Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato wedges with 2 tbsp olive oil, 1 tsp fine sea salt, and 1/2 tsp black pepper until evenly coated.
3. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch to promote even crisping.
4. Roast for 15 minutes, then carefully flip each wedge using tongs to expose the other side to the heat.
5. Continue roasting for another 12-15 minutes, until the wedges are fork-tender and the edges are deeply caramelized and crisp.
6. Transfer the hot wedges to a serving bowl and immediately drizzle with 1 tbsp toasted sesame oil, gently tossing to coat.
7. Sprinkle with 1 tbsp toasted sesame seeds and 1 tsp flaky sea salt just before serving for maximum aroma and texture.
Vibrant and versatile, these wedges offer a delightful contrast of creamy, sweet flesh against a lightly crisp exterior. Their nutty sesame finish elevates them beyond ordinary fries, making them an ideal accompaniment to grilled proteins or a standout component in a grain bowl, where their warmth and depth shine.
Korean Sweet Potato Noodles (Japchae)
Perfectly balancing sweet, savory, and nutty notes, Korean Sweet Potato Noodles (Japchae) is a celebratory dish of chewy glass noodles stir-fried with a vibrant medley of vegetables and protein. This beloved Korean staple, often served at holidays and special gatherings, transforms simple ingredients into a symphony of textures and flavors. Its glossy, translucent noodles and colorful components make it as visually stunning as it is delicious.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Noodles & Protein:
– 8 ounces dried sweet potato starch noodles (dangmyeon)
– 1/2 pound beef sirloin, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon granulated sugar
– 1 tablespoon sesame oil
– 1/2 teaspoon freshly ground black pepper
For the Vegetables:
– 1 medium carrot, julienned
– 1 medium yellow onion, thinly sliced
– 5 ounces fresh spinach
– 4 shiitake mushrooms, stems removed and thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil, divided
For the Sauce & Garnish:
– 1/4 cup soy sauce
– 3 tablespoons granulated sugar
– 2 tablespoons sesame oil
– 2 tablespoons toasted sesame seeds
Instructions
1. In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper. Marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook for 6-7 minutes, until tender but still chewy. Tip: Test a noodle by biting it; it should offer slight resistance.
3. Immediately drain the noodles in a colander and rinse under cold running water for 1 minute to stop the cooking process and prevent sticking. Toss the rinsed noodles with 1 tablespoon sesame oil and set aside.
4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes, until no longer pink. Transfer the beef to a clean plate.
5. In the same wok, heat the remaining 1 tablespoon vegetable oil. Add the carrot and onion, and stir-fry for 3 minutes until slightly softened.
6. Add the shiitake mushrooms and minced garlic to the wok. Stir-fry for 2 more minutes until the mushrooms are tender and fragrant.
7. Add the fresh spinach to the wok and stir-fry for 1 minute, just until wilted. Tip: Wilt the spinach quickly to retain its vibrant green color.
8. Return the cooked beef and the prepared noodles to the wok with the vegetables.
9. Pour the sauce mixture of 1/4 cup soy sauce and 3 tablespoons sugar over everything in the wok.
10. Using tongs or two large spoons, gently toss and stir-fry the entire mixture for 3-4 minutes over medium heat, ensuring the sauce coats every component evenly and the noodles are heated through. Tip: Avoid over-stirring to prevent the delicate noodles from breaking.
11. Remove the wok from the heat. Drizzle the final 1 tablespoon of sesame oil over the japchae and toss once more to combine.
12. Transfer the japchae to a serving platter and garnish generously with the toasted sesame seeds.
The resulting dish offers a delightful contrast: the noodles are wonderfully springy and slick with sauce, while the vegetables provide a crisp-tender bite. Its flavor profile is a masterful blend of savory soy, subtle sweetness, and rich, nutty sesame. Try serving it at room temperature as part of a Korean banquet, or pack it cold for a uniquely satisfying lunch.
Sweet Potato Bibimbap
Dazzling in its vibrant hues and comforting in its warmth, Sweet Potato Bibimbap transforms the classic Korean rice bowl into a seasonal masterpiece, where roasted sweet potatoes meet crisp vegetables and a savory-sweet sauce. This autumnal twist offers a delightful balance of textures and flavors, perfect for a cozy weeknight dinner or an impressive plant-based centerpiece. It’s a dish that celebrates simplicity and elegance in every colorful, nourishing bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the Sweet Potatoes and Rice:
– 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1/2-inch cubes
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 1/2 cups short-grain white rice, rinsed
– 3 cups water
For the Vegetables:
– 2 cups spinach leaves
– 1 cup shredded carrots
– 1 cup thinly sliced shiitake mushrooms
– 1 tablespoon sesame oil
– 1/2 teaspoon salt
For the Sauce:
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon toasted sesame oil
– 2 cloves garlic, minced
For Garnish:
– 4 fried eggs
– 2 tablespoons toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the sweet potatoes roast, combine the rinsed rice and 3 cups water in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork. Tip: Letting the rice rest ensures it’s fluffy and not gummy.
5. Heat a large skillet over medium-high heat and add 1 tablespoon sesame oil. Sauté the shiitake mushrooms for 5-7 minutes until browned and tender, then transfer to a bowl.
6. In the same skillet, add the spinach and cook for 2-3 minutes until just wilted, then remove and set aside. Tip: Wilt the spinach quickly to retain its vibrant green color and nutrients.
7. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, 1 teaspoon toasted sesame oil, and minced garlic to make the sauce.
8. Fry the eggs in the skillet over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes. Tip: For perfectly runny yolks, cover the skillet briefly to steam the tops without flipping.
9. To assemble, divide the cooked rice among four bowls. Top with roasted sweet potatoes, sautéed mushrooms, wilted spinach, and shredded carrots.
10. Drizzle each bowl with the prepared sauce, then garnish with a fried egg, toasted sesame seeds, and sliced green onions.
Yielded with a spoonful, this bibimbap delights with the creamy sweetness of roasted potatoes against the earthy mushrooms and crisp carrots, all brought together by the spicy, umami-rich sauce. For a creative twist, serve it in individual stone bowls to keep it sizzling hot, or add a sprinkle of crushed nori for an extra layer of savory depth.
Korean Sweet Potato Latte
Nestled between the cozy warmth of winter beverages and the earthy sweetness of autumn harvests, Korean Sweet Potato Latte offers a velvety, comforting embrace. This elegant drink transforms humble roasted sweet potatoes into a silky, subtly spiced latte that feels both indulgent and wholesome, perfect for savoring on a crisp evening or as a soothing afternoon treat.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– For the roasted sweet potatoes:
– 1 large sweet potato (about 1 pound)
– For the latte base:
– 2 cups whole milk
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– Pinch of salt
– For serving:
– Whipped cream (optional)
– Additional ground cinnamon for dusting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce the sweet potato all over with a fork, place it on the baking sheet, and roast for 35–40 minutes until tender when pierced with a knife.
3. Remove the sweet potato from the oven and let it cool for 10 minutes until safe to handle.
4. Peel the sweet potato and transfer the flesh to a blender.
5. Add the milk, honey, cinnamon, nutmeg, and salt to the blender.
6. Blend on high speed for 1–2 minutes until completely smooth and frothy.
7. Pour the mixture into a medium saucepan and heat over medium-low heat, stirring constantly, until warmed through to 160°F, about 5 minutes.
8. Divide the latte between two mugs.
9. Top with whipped cream if desired and dust lightly with additional cinnamon.
Elegantly smooth and rich, this latte boasts a creamy texture with subtle spice notes that enhance the natural sweetness of the roasted potatoes. Serve it warm in a clear glass mug to showcase its inviting hue, or pair it with a buttery shortbread cookie for a delightful contrast.
Sweet Potato Kimchi Stew
Nestled in the heart of winter’s embrace, this Sweet Potato Kimchi Stew offers a soul-warming fusion of Korean tradition and comforting, seasonal produce. Its vibrant, spicy broth and tender, sweet potatoes create a harmonious balance that is both deeply satisfying and elegantly simple to prepare, making it an ideal centerpiece for a cozy evening meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 1 tablespoon vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 cups napa cabbage kimchi, chopped
For the Broth and Vegetables:
– 4 cups low-sodium vegetable broth
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 1 tablespoon gochujang (Korean red pepper paste)
– 1 teaspoon soy sauce
For Finishing:
– 8 ounces firm tofu, cut into 1-inch cubes
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cups chopped napa cabbage kimchi and cook for 3 minutes, stirring frequently, to deepen its flavor.
5. Pour in 4 cups low-sodium vegetable broth and bring to a boil over high heat.
6. Reduce the heat to medium-low and stir in 2 cubed sweet potatoes, 1 tablespoon gochujang, and 1 teaspoon soy sauce.
7. Simmer uncovered for 15 minutes, or until the sweet potatoes are fork-tender.
8. Gently add 8 ounces cubed firm tofu and simmer for 5 more minutes to heat through.
9. Remove from heat and stir in 2 sliced green onions.
You’ll find the tender sweet potatoes melt into the spicy, umami-rich broth, while the tofu adds a delicate, creamy contrast. For a creative twist, serve it over a bed of steamed jasmine rice or with a side of crispy seaweed snacks to scoop up every last flavorful drop.
Korean Sweet Potato Fritters
Wrapped in a golden, crispy embrace, Korean sweet potato fritters transform the humble root vegetable into an elegant, shareable delight, offering a perfect balance of natural sweetness and savory depth that feels both comforting and sophisticated for any gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Fritter Batter:
– 2 medium sweet potatoes (about 1 lb), peeled and grated
– 1 large egg
– 1/4 cup all-purpose flour
– 1 tbsp cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
For Frying:
– 1 cup vegetable oil
For the Dipping Sauce:
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– 1 tsp toasted sesame oil
– 1 green onion, thinly sliced
Instructions
1. Place the grated sweet potatoes in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture, which helps achieve a crispier texture.
2. In a medium bowl, whisk together the egg, all-purpose flour, cornstarch, salt, and black pepper until a smooth batter forms.
3. Add the squeezed sweet potatoes to the batter and mix gently with a spatula until evenly coated.
4. Heat the vegetable oil in a large skillet over medium heat to 350°F, using a deep-fry thermometer for accuracy.
5. Carefully drop heaping tablespoons of the sweet potato mixture into the hot oil, working in batches to avoid overcrowding the pan.
6. Fry the fritters for 3-4 minutes per side, flipping once with tongs when the edges turn golden brown and crispy.
7. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil, which keeps them from becoming soggy.
8. In a small bowl, combine the soy sauce, rice vinegar, honey, toasted sesame oil, and sliced green onion, stirring until the honey dissolves completely.
9. Serve the fritters warm with the dipping sauce on the side.
Delightfully crisp on the outside with a tender, subtly sweet interior, these fritters offer a satisfying contrast in textures. Their savory notes are beautifully enhanced by the tangy, umami-rich dipping sauce, making them ideal for serving as an appetizer with a sprinkle of sesame seeds or alongside a fresh green salad for a light meal.
Sweet Potato and Chestnut Rice
Wrapped in the warmth of winter’s embrace, this Sweet Potato and Chestnut Rice transforms humble ingredients into a sophisticated, comforting dish that celebrates seasonal bounty with earthy sweetness and aromatic depth. Its golden hues and fragrant steam evoke cozy gatherings, while the harmonious blend of textures and flavors offers a nourishing centerpiece for holiday tables or quiet evenings alike.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Base
– 2 cups long-grain white rice
– 4 cups water
– 1 tablespoon olive oil
For the Vegetables and Aromatics
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 cup roasted chestnuts, roughly chopped
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
For Seasoning
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons unsalted butter
Instructions
1. Rinse 2 cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier results.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.
3. Add 1 finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned to prevent bitterness.
5. Add the rinsed rice to the pot and toast for 2 minutes, stirring constantly, until the grains are lightly golden and coated with oil.
6. Pour in 4 cups of water and bring to a boil over high heat, then reduce to a low simmer and cover the pot tightly.
7. Cook the rice for 15 minutes without lifting the lid to ensure even steaming and absorption.
8. While the rice cooks, peel and dice 2 medium sweet potatoes into uniform ½-inch cubes for consistent cooking.
9. After 15 minutes, gently fold the sweet potato cubes and 1 cup of roughly chopped roasted chestnuts into the rice using a fork to avoid breaking the grains.
10. Re-cover the pot and continue cooking over low heat for 20 minutes until the sweet potatoes are tender when pierced with a fork and the liquid is fully absorbed.
11. Remove the pot from heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to firm up slightly.
12. Fluff the rice mixture with a fork, then stir in 2 tablespoons of unsalted butter, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves until evenly distributed.
13. Taste and adjust seasoning if desired, ensuring the butter is fully melted and integrated for a rich finish.
Silky sweet potatoes and buttery chestnuts meld with fluffy, aromatic rice, creating a dish where each bite offers a subtle crunch against creamy tenderness. Serve it alongside roasted poultry or as a standalone vegetarian delight, garnished with extra thyme for an elegant touch that highlights its rustic sophistication.
Korean Sweet Potato Bread
Beneath a golden, crackly crust lies a tender, sweet potato-filled heart in this Korean-inspired bread, a delightful fusion of comforting flavors and elegant presentation that transforms humble ingredients into a sophisticated treat perfect for holiday gatherings or cozy winter evenings. Its subtly sweet, earthy notes and pillowy texture offer a warm embrace, making it an irresistible addition to any festive table or afternoon tea spread.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the Sweet Potato Filling:
– 1 ½ cups mashed sweet potato (from about 2 medium sweet potatoes, roasted and peeled)
– ¼ cup granulated sugar
– 2 tablespoons unsalted butter, melted
– ¼ teaspoon fine sea salt
For the Bread Dough:
– 2 ¼ cups all-purpose flour
– ¼ cup granulated sugar
– 1 teaspoon instant yeast
– ½ teaspoon fine sea salt
– ¾ cup warm whole milk (110°F)
– 1 large egg, at room temperature
– 3 tablespoons unsalted butter, softened
For the Egg Wash:
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 400°F. Pierce 2 medium sweet potatoes all over with a fork, place them on a baking sheet, and roast for 45-50 minutes until very tender when pierced with a knife.
2. Let the sweet potatoes cool until manageable, then peel and mash them thoroughly with a fork until smooth to yield 1 ½ cups.
3. In a medium bowl, combine the mashed sweet potato, ¼ cup sugar, 2 tablespoons melted butter, and ¼ teaspoon salt until fully incorporated; set aside to cool completely.
4. In the bowl of a stand mixer fitted with a dough hook, whisk together 2 ¼ cups flour, ¼ cup sugar, 1 teaspoon yeast, and ½ teaspoon salt.
5. Add ¾ cup warm milk (110°F), 1 egg, and 3 tablespoons softened butter to the dry ingredients. Tip: Test the milk temperature with a kitchen thermometer to ensure it activates the yeast without killing it.
6. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
7. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free place for 1 hour or until doubled in size.
8. Punch down the risen dough gently to release air bubbles, then turn it out onto a lightly floured surface.
9. Divide the dough into 8 equal pieces, rolling each into a smooth ball; cover with the towel and let rest for 10 minutes to relax the gluten.
10. Flatten each dough ball into a 4-inch circle using your hands or a rolling pin. Tip: Keep unused dough covered to prevent drying out.
11. Place 2 tablespoons of the cooled sweet potato filling in the center of each circle, then gather the edges and pinch firmly to seal, forming a round bun.
12. Arrange the sealed buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart; cover and let rise for 30 minutes until puffy.
13. Whisk together 1 egg and 1 tablespoon water in a small bowl to make an egg wash. Tip: For a deeper golden color, apply a second thin coat of egg wash after the first dries slightly.
14. Gently brush the tops of the risen buns with the egg wash, then use a sharp knife or scissors to make a shallow “X” on top of each for steam to escape.
15. Bake in the preheated 350°F oven for 20-25 minutes, rotating the pan halfway through, until the bread is golden brown and sounds hollow when tapped on the bottom.
16. Transfer the bread to a wire rack and let cool for at least 15 minutes before serving.
Just baked, this bread boasts a crisp, shiny exterior that gives way to a soft, fluffy crumb enveloping the velvety sweet potato center, with a delicate sweetness that needs no accompaniment. Enjoy it warm as a standalone snack, or slice and toast it lightly to serve with a dollop of whipped cream or a drizzle of honey for an extra indulgent twist.
Sweet Potato Tempura with Dipping Sauce
Fusing the earthy sweetness of root vegetables with the delicate crispness of Japanese technique, this sweet potato tempura offers a sublime contrast of textures and flavors. A light, airy batter encases tender slices, which are then served with a savory-sweet dipping sauce for a truly elegant appetizer or side dish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Dipping Sauce:
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp granulated sugar
– 1/2 tsp grated fresh ginger
For the Sweet Potatoes:
– 2 medium sweet potatoes (about 1.5 lbs total)
– 4 cups vegetable oil, for frying
For the Tempura Batter:
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water
– 1 large egg yolk
– 1/4 tsp kosher salt
Instructions
1. Combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp granulated sugar, and 1/2 tsp grated fresh ginger in a small saucepan over medium heat.
2. Bring the sauce mixture to a simmer, stirring until the sugar dissolves completely, about 2 minutes.
3. Remove the saucepan from the heat and set the dipping sauce aside to cool.
4. Peel 2 medium sweet potatoes and slice them into 1/4-inch thick rounds.
5. Tip: Soak the sweet potato slices in cold water for 10 minutes to remove excess starch, which helps achieve a crispier fry.
6. Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature.
7. Whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, 1 large egg yolk, and 1/4 tsp kosher salt in a medium bowl until just combined; the batter should be lumpy.
8. Tip: Keep the batter cold by placing the bowl over a larger bowl of ice water to ensure a light, airy coating.
9. Pat the sweet potato slices completely dry with paper towels.
10. Dip each sweet potato slice into the tempura batter, allowing excess to drip off.
11. Carefully lower 4-5 battered slices into the hot oil, frying for 3-4 minutes until golden brown and crisp.
12. Tip: Do not overcrowd the pot; fry in batches to maintain the oil temperature at 350°F for even cooking.
13. Transfer the fried tempura to a wire rack set over a baking sheet to drain, repeating with remaining slices.
14. Serve the sweet potato tempura immediately with the prepared dipping sauce.
Yielding an exquisite crunch that gives way to a creamy, sweet interior, each bite is a study in contrasts. The savory-sweet dipping sauce provides a perfect umami counterpoint, making these tempura slices ideal for pairing with a crisp green salad or as an elegant starter for a holiday meal.
Korean Sweet Potato Salad
Nestled between tradition and innovation, Korean sweet potato salad offers a delightful twist on a familiar root vegetable, transforming humble ingredients into an elegant side dish that balances earthy sweetness with creamy textures. This vibrant creation, often found in Korean banchan spreads, showcases the sweet potato’s versatility through a simple yet sophisticated preparation that highlights its natural flavor. Perfect for holiday gatherings or as a refreshing accompaniment to grilled meats, it brings a touch of culinary artistry to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the sweet potatoes:
– 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
– 2 tbsp olive oil
– 1/2 tsp salt
For the dressing:
– 1/4 cup mayonnaise
– 1 tbsp honey
– 1 tsp rice vinegar
– 1/4 tsp black pepper
For garnish:
– 1 tbsp toasted sesame seeds
– 1 green onion, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
4. Roast in the preheated oven for 20 minutes, or until the sweet potatoes are tender when pierced with a fork and have golden-brown edges.
5. While the sweet potatoes roast, whisk together mayonnaise, honey, rice vinegar, and black pepper in a small bowl until smooth and well combined.
6. Transfer the roasted sweet potatoes to a large mixing bowl and let them cool for 5 minutes to prevent the dressing from separating.
7. Pour the dressing over the warm sweet potatoes and gently fold until each cube is lightly coated, being careful not to mash them to maintain texture.
8. Sprinkle toasted sesame seeds and sliced green onion over the salad, then toss once more to distribute evenly.
9. Serve immediately for a warm side dish, or chill in the refrigerator for 30 minutes to allow the flavors to meld for a cooler option.
Soft yet firm, the roasted sweet potatoes offer a subtle caramelized sweetness that pairs beautifully with the creamy, tangy dressing, while the sesame seeds add a delicate crunch. Serve this salad alongside bulgogi or grilled chicken for a harmonious meal, or enjoy it as a standalone dish garnished with extra green onions for a pop of color and freshness.
Sweet Potato and Spinach Dumplings
Kindly imagine a dish that marries earthy sweetness with verdant freshness, wrapped in delicate parcels of comfort. These sweet potato and spinach dumplings offer a sophisticated twist on a classic, where vibrant orange puree meets tender greens in a harmonious filling, all encased in silky wrappers that promise both elegance and heartiness.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 large sweet potato (about 1 cup mashed)
– 2 cups fresh spinach, finely chopped
– 1 tablespoon olive oil
– 1/4 teaspoon ground nutmeg
– Salt to taste
For assembly:
– 24 round dumpling wrappers (about 3-inch diameter)
– 1/4 cup water for sealing
For cooking:
– 2 tablespoons vegetable oil
– 1/2 cup water
Instructions
1. Preheat your oven to 400°F. Pierce the sweet potato all over with a fork, place it on a baking sheet, and roast for 45 minutes until tender when pierced with a knife.
2. Let the sweet potato cool slightly, then peel off the skin and mash the flesh in a bowl until smooth, using a fork or potato masher.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped spinach and cook for 2-3 minutes, stirring constantly, until wilted and bright green.
4. Combine the mashed sweet potato and cooked spinach in a bowl. Stir in 1/4 teaspoon ground nutmeg and salt to taste, mixing until evenly incorporated.
5. Place a dumpling wrapper on a clean surface. Spoon 1 tablespoon of the filling into the center of the wrapper.
6. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal, ensuring no air pockets remain.
7. Repeat steps 5-6 with the remaining wrappers and filling, placing the assembled dumplings on a parchment-lined tray.
8. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in a single layer in the skillet, working in batches if necessary.
9. Cook the dumplings for 2-3 minutes until the bottoms are golden brown and crisp.
10. Carefully pour 1/2 cup water into the skillet, immediately cover with a lid, and reduce the heat to medium-low. Steam the dumplings for 8-10 minutes until the wrappers are translucent and the filling is heated through.
11. Remove the lid and cook for an additional 1-2 minutes to evaporate any remaining liquid and re-crisp the bottoms.
12. Transfer the dumplings to a serving plate using a spatula. Serve immediately while hot.
Nestled within their tender casings, these dumplings offer a delightful contrast: the creamy, subtly sweet potato melds with the earthy spinach, while the pan-fried bottoms provide a satisfying crunch. For a creative presentation, drizzle with a light sesame-soy glaze or garnish with toasted sesame seeds and microgreens to elevate their visual appeal and add a layer of umami depth.
Korean Sweet Potato Soup
Kneading comfort into the crisp winter air, Korean sweet potato soup—known as goguma-juk—offers a velvety, subtly sweet embrace that feels both nourishing and indulgent. This humble yet elegant dish transforms the earthy sweetness of roasted sweet potatoes into a silky puree, gently simmered with aromatic ginger and finished with a whisper of creamy coconut milk. Perfect for a cozy evening or as a refined starter, it’s a testament to how simple ingredients can yield profound warmth and sophistication.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the roasted sweet potatoes:
– 2 large sweet potatoes (about 2 pounds), scrubbed
– 1 tablespoon olive oil
For the soup base:
– 1 tablespoon unsalted butter
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 4 cups vegetable broth
– 1/2 teaspoon fine sea salt
For finishing:
– 1/2 cup full-fat coconut milk
– 1 tablespoon maple syrup
– Freshly ground black pepper, for garnish
– 2 tablespoons toasted sesame seeds, for garnish
Instructions
1. Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork, rub them with 1 tablespoon olive oil, and place them on a baking sheet lined with parchment paper. Roast for 40–45 minutes, until tender when pierced with a knife. Tip: Roasting deepens the sweet potatoes’ natural sugars, enhancing the soup’s flavor.
2. Let the sweet potatoes cool for 10 minutes, then peel off the skins and transfer the flesh to a bowl; discard the skins.
3. In a large pot over medium heat, melt 1 tablespoon unsalted butter. Add 1 finely chopped yellow onion and sauté for 5–7 minutes, until translucent and soft.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant. Tip: Fresh ginger adds a bright, zesty note that balances the sweetness.
5. Add the roasted sweet potato flesh and 4 cups vegetable broth to the pot. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
6. Carefully transfer the mixture to a blender and puree until completely smooth, about 2 minutes. Tip: Blend in batches if needed to avoid splatters, and hold the lid firmly with a towel.
7. Return the pureed soup to the pot over low heat. Stir in 1/2 cup coconut milk and 1 tablespoon maple syrup, warming for 3–5 minutes until heated through but not boiling.
8. Ladle the soup into bowls and garnish each with a sprinkle of freshly ground black pepper and 1/2 tablespoon toasted sesame seeds.
Rich and velvety, this soup delights with a creamy texture that coats the spoon, while the ginger provides a subtle warmth against the sweet potato’s earthy notes. Serve it in shallow bowls with a drizzle of extra coconut milk and a side of crusty bread for dipping, or top with crispy roasted chickpeas for a contrasting crunch.
Sweet Potato and Tofu Stir-Fry
Elegant yet approachable, this Sweet Potato and Tofu Stir-Fry transforms humble ingredients into a vibrant, satisfying meal that balances earthy sweetness with savory depth. Perfect for a quick weeknight dinner or a colorful addition to your holiday table, it’s a dish that delights both the palate and the eye with its rich hues and harmonious flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the tofu and sweet potatoes:
– 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
– 2 medium sweet potatoes (about 1 lb), peeled and cut into ½-inch cubes
– 2 tbsp vegetable oil, divided
– ¼ tsp salt
For the stir-fry:
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 green onions, sliced, whites and greens separated
For the sauce:
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp maple syrup
– 1 tsp toasted sesame oil
– 1 tsp cornstarch mixed with 2 tbsp water
Instructions
1. Press the tofu for 10 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top to remove excess moisture, which helps it crisp better when cooked.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the tofu cubes and cook for 5–7 minutes, turning occasionally, until golden brown on all sides; transfer to a plate.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and the sweet potato cubes; sprinkle with salt and cook for 8–10 minutes, stirring every 2 minutes, until tender and lightly caramelized.
5. Add the red bell pepper, garlic, ginger, and green onion whites to the skillet; cook for 3–4 minutes, stirring frequently, until the peppers soften and the aromas are fragrant.
6. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil until fully combined.
7. Pour the sauce mixture into the skillet, stirring to coat the vegetables evenly, and bring to a simmer over medium heat.
8. Add the cornstarch slurry to the skillet, stirring continuously for 1–2 minutes until the sauce thickens and becomes glossy.
9. Return the cooked tofu to the skillet, along with the green onion greens, and toss gently for 1 minute to heat through and combine.
10. Remove from heat and serve immediately. Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.
This stir-fry offers a delightful contrast of textures, from the crispy tofu and tender sweet potatoes to the vibrant, slightly crisp peppers, all enveloped in a glossy, savory-sweet sauce. Try serving it over a bed of jasmine rice or quinoa to soak up the flavorful sauce, or garnish with fresh cilantro for a bright, herbal note that elevates the dish further.
Korean Sweet Potato Porridge
Mellow and comforting, Korean sweet potato porridge, known as goguma-juk, transforms humble root vegetables into a velvety, nourishing bowl that soothes the soul. This elegant dish, with its naturally sweet flavor and creamy texture, offers a warm embrace on chilly evenings, making it a perfect winter staple that feels both indulgent and wholesome. Its simplicity belies a depth of flavor that celebrates the natural sweetness of roasted sweet potatoes, creating a porridge that is as satisfying as it is effortless to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the roasted sweet potatoes:
– 2 large sweet potatoes (about 2 pounds total)
– 1 tablespoon neutral oil (such as avocado or grapeseed oil)
For the porridge base:
– 4 cups water
– 1/4 cup short-grain white rice, rinsed and soaked for 30 minutes
– 1/2 teaspoon fine sea salt
For garnish (optional):
– 1 tablespoon toasted sesame seeds
– 1 teaspoon toasted sesame oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the sweet potatoes and cut them into 1-inch cubes, then toss them with 1 tablespoon of neutral oil on the prepared baking sheet.
3. Roast the sweet potato cubes in the preheated oven for 25 minutes, or until they are fork-tender and lightly caramelized at the edges.
4. While the sweet potatoes roast, combine 4 cups of water, 1/4 cup of soaked short-grain white rice, and 1/2 teaspoon of fine sea salt in a medium saucepan.
5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Once the sweet potatoes are done roasting, transfer them to a blender or food processor and add the cooked rice mixture from the saucepan.
7. Blend on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.
8. Return the blended porridge to the saucepan and warm it over low heat for 5 minutes, stirring constantly to achieve a silky consistency.
9. Tip: For an extra-smooth texture, pass the porridge through a fine-mesh sieve after blending to remove any fibrous bits.
10. Tip: Adjust the thickness by adding more water, 1/4 cup at a time, if the porridge seems too dense after blending.
11. Tip: Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden for optimal flavor in the garnish.
12. Ladle the porridge into bowls and drizzle with 1 teaspoon of toasted sesame oil and sprinkle with 1 tablespoon of toasted sesame seeds, if using.
Ultimately, this porridge delights with its velvety, pudding-like texture and a subtle, natural sweetness that needs no added sugar. The roasted sweet potatoes impart a deep, caramelized note, while the sesame garnish adds a nutty contrast that elevates each spoonful. Serve it warm as a comforting breakfast or a light dessert, perhaps topped with a dollop of whipped cream or a sprinkle of cinnamon for a creative twist.
Sweet Potato and Red Bean Dessert
Just in time for the holiday season, this Sweet Potato and Red Bean Dessert offers a warm, comforting embrace with its earthy sweetness and creamy texture. Its vibrant orange hue and rich, velvety beans create a visually stunning and deeply satisfying treat that feels both nostalgic and elegantly modern. Perfect for festive gatherings or a cozy evening in, this dessert balances simplicity with sophisticated flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Sweet Potatoes
– 2 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
– 2 cups water
– 1/4 cup granulated sugar
For the Red Beans
– 1 cup dried red beans, rinsed
– 4 cups water
– 1/4 cup brown sugar
For Assembly
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Place the dried red beans and 4 cups of water in a medium saucepan over high heat, bringing it to a boil for 2 minutes. 2. Reduce the heat to low, cover the saucepan, and simmer the beans for 40 minutes until they are tender but still hold their shape, stirring occasionally to prevent sticking. 3. Drain the cooked beans, return them to the saucepan, and stir in the brown sugar over low heat for 5 minutes until the sugar dissolves and coats the beans evenly. 4. In a separate large pot, combine the cubed sweet potatoes and 2 cups of water, bringing it to a boil over high heat. 5. Reduce the heat to medium, cover the pot, and cook the sweet potatoes for 20 minutes until they are fork-tender and easily mashable. 6. Drain any excess water from the sweet potatoes, then mash them thoroughly with a potato masher or fork until smooth. 7. Stir the granulated sugar into the mashed sweet potatoes until fully incorporated and the mixture is glossy. 8. Gently fold the cooked red beans into the sweet potato mixture until evenly distributed. 9. Add the heavy cream, vanilla extract, and a pinch of salt to the combined mixture, stirring gently to blend without overmixing. 10. Transfer the dessert to serving bowls or a baking dish, and let it cool at room temperature for 10 minutes to set slightly.
Unveiling a dessert that marries creamy sweetness with a subtle bean texture, this creation delights with its smooth, velvety base punctuated by tender, sugar-kissed beans. For an elegant twist, serve it warm with a drizzle of maple syrup or a sprinkle of toasted pecans, enhancing its rustic charm and making it a standout finale to any meal.
Korean Sweet Potato Chips
Venturing beyond the ordinary snack, these Korean sweet potato chips transform humble root vegetables into delicate, caramel-edged crisps with a satisfying crunch and subtle sweetness. Perfect for holiday gatherings or a sophisticated afternoon treat, they offer a healthier alternative to traditional potato chips while delivering complex flavor through simple preparation. Their golden hue and elegant appearance make them as visually appealing as they are delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the chips:
– 2 large Korean sweet potatoes (about 1.5 pounds total), peeled
– 2 cups vegetable oil
– 1 teaspoon fine sea salt
– For serving (optional):
– 1 tablespoon toasted sesame seeds
Instructions
1. Peel the Korean sweet potatoes completely using a vegetable peeler.
2. Using a mandoline slicer or sharp knife, slice the sweet potatoes uniformly into 1/16-inch thick rounds. Tip: Consistent thickness ensures even cooking and prevents some chips from burning while others remain undercooked.
3. Place the sliced sweet potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch, which helps achieve a crispier texture.
4. Drain the sweet potato slices and pat them completely dry with paper towels or a clean kitchen towel. Tip: Removing all moisture is crucial to prevent oil splattering and to promote even browning.
5. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately.
6. Working in small batches to avoid overcrowding, carefully add a single layer of dried sweet potato slices to the hot oil.
7. Fry the slices for 3-4 minutes, stirring occasionally with a slotted spoon, until they turn golden brown and the edges begin to curl slightly.
8. Using the slotted spoon, transfer the fried chips to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.
9. Immediately sprinkle the hot chips with fine sea salt while they are still on the rack. Tip: Salting while hot allows the salt to adhere better and enhances flavor distribution.
10. Repeat steps 6-9 with the remaining sweet potato slices, allowing the oil to return to 350°F between batches.
11. If using, sprinkle the toasted sesame seeds over the finished chips for an extra nutty aroma.
Meticulously crafted, these chips boast a delightful contrast between a shatteringly crisp exterior and a tender, slightly chewy center, with natural caramel notes that deepen during frying. Their elegant simplicity makes them perfect for serving alongside a glass of sparkling wine or as a garnish atop autumn soups, while the optional sesame seeds add a subtle nuttiness that complements the sweet potato’s inherent earthiness.
Sweet Potato and Chicken Skewers
Savory and sweet harmonize beautifully in these elegant Sweet Potato and Chicken Skewers, a dish that transforms simple ingredients into a sophisticated meal perfect for gatherings or a weeknight treat. Succulent chicken and caramelized sweet potatoes are threaded onto skewers and glazed with a vibrant, herb-infused sauce, creating a visually stunning presentation that’s as delightful to eat as it is to behold.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Skewers:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
For the Glaze:
– ¼ cup honey
– 2 tbsp soy sauce
– 1 tbsp fresh lime juice
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp chopped fresh cilantro
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, toss the chicken cubes and sweet potato cubes with olive oil, kosher salt, and black pepper until evenly coated.
3. Thread the chicken and sweet potato cubes alternately onto 8 metal or soaked wooden skewers, leaving a small space between pieces for even cooking.
4. In a small saucepan, combine honey, soy sauce, lime juice, minced garlic, and grated ginger.
5. Bring the glaze mixture to a simmer over medium heat, stirring frequently, and cook for 3 minutes until slightly thickened, then remove from heat and stir in chopped cilantro.
6. Place the skewers on the preheated grill and cook for 10 minutes, turning every 2–3 minutes to ensure all sides develop a golden-brown char.
7. Brush the skewers generously with the prepared glaze using a pastry brush and continue grilling for 5 more minutes, turning and brushing with additional glaze every minute until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork.
8. Transfer the skewers to a serving platter and drizzle with any remaining glaze.
You’ll love the contrast of the juicy, savory chicken against the tender, caramelized sweet potatoes, all enhanced by the glossy, tangy-sweet glaze. For a creative twist, serve these skewers over a bed of cilantro-lime rice or alongside a crisp arugula salad to balance the rich flavors.
Korean Sweet Potato Cake
Tender, subtly sweet, and boasting a moist, velvety crumb, this Korean Sweet Potato Cake is a delightful twist on a classic dessert, perfect for holiday gatherings or a cozy winter afternoon. Its earthy sweetness, derived from roasted sweet potatoes, is beautifully balanced with warm spices, creating a sophisticated yet comforting treat that feels both familiar and novel. This elegant bake is surprisingly simple to prepare, yielding a stunning result that will impress guests and satisfy any sweet tooth.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the Sweet Potato Purée
– 1 large orange-fleshed sweet potato (about 1 pound)
– 1 tablespoon unsalted butter, melted
For the Cake Batter
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– ½ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– ½ cup whole milk, at room temperature
For the Glaze (Optional)
– ½ cup confectioners’ sugar
– 1-2 tablespoons whole milk
– Pinch of ground cinnamon
Instructions
1. Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork, place it on a baking sheet, and roast for 45-50 minutes until very tender when pierced with a knife.
2. Let the sweet potato cool until manageable, then scoop the flesh into a bowl, discarding the skin. Mash thoroughly with a fork until smooth, then stir in the 1 tablespoon of melted butter. Measure out 1 cup of purée for the cake; set aside to cool completely. Reduce oven temperature to 350°F (175°C).
3. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
5. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened ½ cup butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
6. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Beat in the vanilla extract.
7. Add the cooled 1 cup of sweet potato purée to the butter mixture and beat on low speed just until combined.
8. With the mixer on low speed, add half of the flour mixture, followed by all of the milk, then the remaining flour mixture, mixing just until each addition is incorporated and no dry streaks remain; do not overmix.
9. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and transfer it to the rack to cool completely.
11. For the optional glaze, whisk the confectioners’ sugar, 1 tablespoon of milk, and cinnamon in a small bowl until smooth, adding more milk a teaspoon at a time if needed to reach a drizzle-able consistency. Drizzle over the cooled cake.
Warm from the oven, this cake offers a supremely moist, dense texture reminiscent of pumpkin bread, with a delicate crumb that melts on the tongue. The sweet potato imparts a gentle, caramel-like sweetness, beautifully accented by the warm whispers of cinnamon and nutmeg. For an elegant presentation, serve thin slices slightly warmed, perhaps with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement its earthy notes.
Sweet Potato and Sesame Balls
On a crisp winter evening, few treats capture the cozy essence of the season quite like these golden Sweet Potato and Sesame Balls. Their warm, subtly sweet interior and nutty, crisp exterior offer a delightful contrast, making them an elegant yet comforting choice for holiday gatherings or a quiet night in. This recipe transforms humble ingredients into bite-sized spheres of pure joy, perfect for sharing with loved ones.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Sweet Potato Filling
– 1 large sweet potato (about 1 pound), peeled and cubed
– 2 tablespoons unsalted butter, softened
– 2 tablespoons brown sugar
– 1/4 teaspoon ground cinnamon
For Coating and Frying
– 1/2 cup all-purpose flour
– 1 large egg, beaten
– 1 cup white sesame seeds
– 2 cups vegetable oil, for frying
Instructions
1. Place the cubed sweet potato in a medium saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes, or until the sweet potato is fork-tender. Drain thoroughly in a colander.
2. Transfer the drained sweet potato to a mixing bowl. Add the softened butter, brown sugar, and ground cinnamon. Mash with a potato masher or fork until completely smooth and well combined. Let the mixture cool to room temperature, about 10 minutes, for easier handling.
3. Using your hands, scoop about 1 tablespoon of the sweet potato mixture and roll it into a smooth, compact ball. Repeat with the remaining mixture to form approximately 16 balls. Place them on a parchment-lined baking sheet.
4. Set up a breading station with three shallow bowls: place the all-purpose flour in the first, the beaten egg in the second, and the white sesame seeds in the third.
5. Roll each sweet potato ball first in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the sesame seeds, pressing gently so the seeds adhere completely. Return the coated balls to the baking sheet.
6. In a heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F over medium heat. Use a candy or deep-fry thermometer to monitor the temperature accurately.
7. Carefully lower 4-5 coated balls into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally with the spoon, until they are uniformly golden brown and crisp.
8. Transfer the fried balls to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining batches, allowing the oil to return to 350°F between each batch for consistent results.
Serve these warm for the best experience. The exterior offers a satisfying, delicate crunch from the toasted sesame seeds, giving way to a soft, warmly spiced sweet potato center. For a creative presentation, skewer two or three balls on small sticks and drizzle with a touch of honey or serve alongside a dollop of ginger-infused whipped cream.
Summary
Perfect for any occasion, these 20 Korean sweet potato recipes offer cozy comfort and delightful flavors. Whether you’re craving a simple snack or a festive dessert, there’s something here for every home cook. We’d love to hear which recipes you try—leave a comment with your favorites and share this roundup on Pinterest to spread the sweet potato love!
