I love sweet potatoes but I love the Korean kind the most! Well, I thought these sweet potatoes were Korean but lately, I have been seeing them labeled as Japanese sweet potato at Whole Foods and Trader Joe’s. Either way, they’re much sweeter and lighter than the orange or purple sweet potatoes.
There are two ways I enjoy Korean sweet potatoes: baked and candied.
Baking is the simplest and healthier method as the sweet potatoes are wrapped in foil and then heated in an oven for about an hour.
Candied sweet potatoes are when little wedges of sweet potatoes are fried and then coated in a sugar syrup. I personally like to avoid the mess of frying in my kitchen so I bake the small wedges until they’re crispy on the outside. Then, I coat them with maple syrup and bake them again. They’re amazing crunchy on the outside while soft on the outside! Absolutely perfect for an after meal treat or dessert.
However you like your sweet potato, I recommend going out and trying some Korean sweet potato! I guarantee they will be your new favorite snack!
quick notes
- Feel free to fry the sweet potato wedges for 2-3 minutes each.
KOREAN SWEET POTATO
Baked sweet potato
- 2 Korean sweet potatoes
Preheat oven to 400F.
Wash and poke holes with a fork on each side of the sweet potato.
Wrap the sweet potato individually with foil and bake for 45-50 minutes.
Remove the foil and bake again for another 10-15 minutes.
Candied sweet potatoes
- 2 Korean sweet potatoes
- oil
- maple syrup
- black sesame seeds (optional)
Preheat oven to 400F.
Wash the slice the sweet potatoes into small wedges.
Spray or coat the wedges in oil and bake for 15-20 minutes.
Coat the wedges in maple syrup and bake for another 15-20 minutes. Remove from oven and sprinkle in black sesame seeds.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
