Korean Roasted Sweet Potatoes with Sesame (Goguma Gui)

About This Recipe

Goguma, Korean sweet potatoes, have a drier, denser, and notably sweeter flesh than Western varieties once roasted, making them a beloved snack and side dish across Korea, especially in colder months when roasted sweet potato carts are a common street sight. This version roasts them whole until caramelized, then finishes with a simple sesame-soy drizzle. Roasting low and slow, rather than blasting high heat, is what allows the natural sugars in the sweet potato to fully caramelize, turning the flesh almost custard-like and intensely sweet by the time it's done.

Ingredients

Serves 4

• 4Korean sweet potatoes (goguma)
• 2 tbspsesame oil
• 1 tbspsoy sauce
• 1 tsphoney
• 1 tbsptoasted sesame seeds
• 1scallion(finely sliced, optional)

Instructions

1. 1

   Preheat the oven

   Preheat oven to 180°C (350°F).

2. 2

   Prepare the potatoes

   Scrub the sweet potatoes clean and pierce each a few times with a fork.

3. 3

   Roast low and slow

   Place directly on the oven rack or a baking sheet and roast for 55-65 minutes until completely soft and caramelized, with syrup possibly leaking from the ends.

   Lower, slower roasting develops much more sweetness than a quick high-heat bake.

4. 4

   Make the drizzle

   Whisk sesame oil, soy sauce, and honey together in a small bowl.

5. 5

   Split and dress

   Split each roasted sweet potato open, drizzle with the sesame-soy mixture, and top with sesame seeds and scallion if using.

6. 6

   Serve warm

   Serve immediately while still warm.

Variations

• •

  Top with a scoop of vanilla ice cream for a dessert-style version, popular as a modern twist.

• •

  Cube the roasted sweet potato and toss with the sesame-soy dressing for a salad-style presentation.

• •

  Add a sprinkle of cinnamon for extra warmth.

Storage

Refrigerate for up to 4 days; reheat in the oven or microwave until warmed through, though the texture is best enjoyed fresh.

Frequently Asked Questions