Korean Sweet Potatoes

4.87 from 15 votes

Sweet and caramelized on the outside, fluffy and tender on the inside, these Korean candied sweet potatoes are a popular Korean snack!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: Korean

Servings: servings

Calories: 198kcal

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).

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.