Korean Roasted Sweet Potato
Gun-goguma is a Korean roasted sweet potato, baked whole with skin on at 200 degrees Celsius for 35 to 40 minutes until the sugars caramelize inside. Slow roasting converts the potato's starch into maltose, concentrating sweetness and creating a sticky, honey-like layer just beneath the skin. Using Korean pumpkin sweet potatoes (hobak-goguma) yields a moister, sweeter result, and resting the potatoes at room temperature for a day or two before baking can further boost sugar content. The potato is sweet enough on its own, though butter, honey, or cinnamon can add another layer of flavor.
Adjust Servings
Instructions
- 1
Wash and dry sweet potatoes; halve larger ones.
- 2
Spread a thin layer of salt on a tray and place sweet potatoes on top.
- 3
Roast at 200C for 35-40 minutes, flipping once halfway.
- 4
When tender, remove and rest for 5 minutes.
- 5
Serve with optional butter, honey, and cinnamon.
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