caramelized sweet potatoes

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.

Korean Sweet Potatoes

potatoes

coconut oil

gochujang

honey

coconut sugar

Preheat the oven to 425F degrees.

Cut the sweet potatoes into 1 1/2 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. 

https://embed.mediavine.com/videos/sqypfdkn4qu2m0e4d7v5

Korean Sweet Potatoes (Candied Sweet Potato)

Korean candied sweet potatoes (goguma mattang) are fried pieces of sweet potatoes covered in a hard candy shell made of caramelized sugar! A delicious, sweet treat for the fall or winter!

Korean Candied Sweet Potatoes (Goguma Mattang)

Korean sweet potatoes

sugar

Tablespoons cooking oil

Tablespoon toasted black sesame seeds

salt

Prep sweet potatoes

Wash and dry your sweet potatoes. Cut them into medium-small size pieces about 2 inches in length.

Add enough oil to a deep pot to fry the sweet potato wedges. Heat the pot over medium high heat until it reaches 340 degrees F. Add the sweet potato pieces and fry for 6 to 8 minutes or until golden brown and cooked through. Work in batches if needed. Adjust the cooking time based on the size of the sweet potatoes. Remove and let them drain on a paper towel.

Add sugar and oil to pan

In a nonstick shallow pan, add 3 Tablespoons of oil into the pan, then pour the sugar directly over the oil. Heat the pan over low heat and avoid stirring or shaking the pan for now. (See Note 2)

Make caramel candy

The sugar will start to melt and turn into a light syrup. Once the sugar is halfway melted, carefully and slowly swirl the pan so that the syrup doesn&#039;t burn. It will start to turn a golden caramel color and bubble up on itself. (Note: Be careful not to burn the caramel and watch it carefully as it can happen quickly. Burnt caramel will taste very bitter. )

Candy the sweet potatoes

As soon as the caramel starts to bubble and foam, add in the fried sweet potato pieces and a pinch of salt. Quickly toss them together so each piece is coated in a layer of hard candy. Discard any leftover oil.

Garnish and serve

Lay the candied sweet potato pieces on a layer of parchment paper, making sure they don&#039;t touch. Quickly garnish with black sesame seeds before the caramel candy hardens. Serve once cooled. (See Notes 3 and 4)

Loaded with crispy edges and caramelized sweet potato centers, this candied sweet potato casserole is a delicious side dish we can't get enough of. 

Candied Sweet Potato Casserole

tbsp melted butter (28 g)

tbsp cubed butter (42 g)

brown sugar (55 g)

Step 1: Prepare Your Oven

Peel the sweet potatoes and slice them thinly (about 1/4 inch). Aim for uniform slices for even cooking.

Step 2: Slice the Sweet Potatoes

Place the sweet potato slices in a single layer in a casserole dish, overlapping slightly like shingles.

Step 3: Arrange Sweet Potatoes in Casserole Dish

Drizzle the melted butter evenly over the sweet potatoes.

Step 4: Add Melted Butter

Sprinkle the brown sugar over the sweet potatoes, making sure to work some of the sugar between the slices for added flavor.

Step 5: Sweeten the Potatoes

Dot the casserole with cubed butter, spreading the pieces evenly across the top.

Step 6: Add Cubed Butter

Cover the dish with foil and bake in the preheated oven for 45 minutes, until the sweet potatoes are tender.

Step 7: Bake the Casserole

Remove the foil and increase the oven temperature to 475°F (245°C) or switch to a broil setting.

Broil for an additional 10–15 minutes, until the top is caramelized and slightly crispy.

Step 8: Broil for Crispness

Let the casserole cool slightly before serving. Pair it with your favorite protein for a comforting side dish.

Step 9: Serve and Enjoy

I have to admit I am slightly obsessed with this recipe. It has been a staple in our house for Thanksgiving since I discovered it years ago. Just wanted to say TNANK you for this!!

This came out perfectly for Thanksgiving! The broiled top was the best part. Thank you for the recipe!!!

Couldn’t believe how deliciously caramelized the top got with the broil—this is going in my regular Thanksgiving rotation.

I swapped the brown sugar for maple syrup—delicious!



I made a test batch of this last week, and it was incredibly tasty. This is going on the table tomorrow! Thanks for a lovely recipe dear!

I AM SO MAKING THIS FOR THANKSGIVING! HOLY CRAP!

These baked Japanese sweet potatoes are the cozy, caramelized side dish you didn't know you needed — and the secret is freezing them first. A simple technique, pre-freezing, breaks down the starches inside the potato, resulting in an ultra-creamy, naturally sweet interior and deeply caramelized skin after roasting. From there, you can finish them simply or take them over the top with a torch-caramelized sugar crust for a crème brûlée-style finish. They're a stunning, mostly hands-off addition to any dinner spread.

Kat Lieu's Baked Frozen Sweet Potatoes Recipe by Tasty

potatoes,

sugar,

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Tasty

Place the sweet potatoes in the freezer and freeze for at least 4 hours or overnight.

Preheat the oven to 425˚F (220˚C) with a rack in the center position. Line a rimmed baking sheet with parchment paper.

Remove the sweet potatoes from the freezer. Rinse and scrub them under cold running water, then arrange them in a single layer on the prepared baking sheet.

Bake for 40 minutes, then flip the sweet potatoes and rotate the pan for even browning. Continue baking until the skins are caramelized and the sweet potatoes are fork-tender, about 40 minutes more, for 80 minutes total. Larger or thicker sweet potatoes may take longer.

Remove the sweet potatoes from the oven and let cool for 5 minutes.

If desired, cut the sweet potatoes in half lengthwise and sprinkle the cut sides evenly with the granulated sugar. Use a kitchen torch or broiler to caramelize the sugar until a crisp, golden shell forms, about 1 minute.

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