Korean Roasted Sweet Potato

Name: Korean Roasted Sweet Potato
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: sweet potatoes 4 ea; coarse salt 1 tsp; water 50 ml; butter 1 tbsp; honey 1 tbsp; cinnamon powder 0.5 tsp

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Roasted whole in the skin for a long time, sweet potatoes turn sticky and honey-like just under the skin.

Pumpkin sweet potatoes (hobak-goguma) come out moister, and a day or two at room temperature before roasting makes them sweeter still. Butter, honey and cinnamon can go on top once they are done.

Ingredients

servings

IngredientAmount

sweet potatoes4 ea

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Instructions

6 steps

1

Scrub the 4 sweet potatoes with a brush until no soil remains, then dry the skins well.

If any are much larger, halve them lengthwise so every piece roasts at a similar pace.
2

Spread 1 teaspoon coarse salt in a thin, even layer on the oven tray.

Set the sweet potatoes on the salt so the bottoms are buffered from direct heat and do not scorch.
3

Preheat the oven fully to 200°C before adding the tray.

Place 50 ml water at one side of the tray or in a small oven-safe dish to reduce drying around the skins.
4

Roast for 35 to 40 minutes.

At about 20 minutes, turn each piece over; the skins should start to wrinkle lightly, and a sweet roasted smell should develop without blackening.
5

Test the thickest part with a chopstick.

If it slides in without resistance, remove the tray; if the center still feels firm, roast 5 minutes longer and check again.
6

Let the sweet potatoes rest for 5 minutes so the steam settles inside.

While still hot, split them open, add the butter, honey, and cinnamon powder, and serve before the butter cools.