Loaded Korean Sweet Potato
This loaded Korean sweet potato is the perfect mix of sweet and savory. After getting caramelized and sweetened from roasting, the sweet potato is then topped with some rich crème fraîche, spicy kimchi, and garlicky chives. This is easy to prepare for a tasty snack or side dish at your next potluck.
Korean Sweet Potato
In Korea, this Korean sweet potato is known as goguma (고구마). There are different varieties of goguma. However, the most common one you can find here in the States is the Chestnut Sweet Potato (밤고구마, Bam-Goguma). They have a pale yellow flesh and deep purple skin. They’re also denser and drier in texture than the bright orange American sweet potato.
Also known as Japanese sweet potatoes or Asian sweet potatoes, goguma are healthy and rich in fiber (very filling!), vitamins, and minerals.
During the chilly fall and winter months in Korea, you can find food trucks and street vendors roasting goguma. It’s a perfect snack to keep your hands warm and tummy happy.
Goguma & Kimchi
Koreans like to eat roasted goguma with kimchi. It’s the perfect combination of sweet and savory. Usually Koreans top it with fresh and large pieces of kimchi. However, I like to roughly chop and sauté the kimchi for a slightly charred taste. I also prefer to have the kimchi warmed up to be hot like the freshly roasted sweet potato.
Since goguma have a drier texture compared to other sweet potato varieties, I decided to usecrème fraîche for added richness and moisture. It also (surprisingly) tastes great with the kimchi.
The finely chopped chives are also added for its flavor notes of both garlic and onion. It also adds some freshness that helps balance out the richness from thecrème fraîche and savory kimchi.
The recipe uses simple ingredients and is easy to make. If you are looking for other recipes with kimchi, check out my kimchi jeon and char siu kimchi jjigae.
How to roast Korean sweet potato
You could boil an Asian sweet potato, but it will not be as sweet and will taste a bit bland. Roasting it in the oven allows it to caramelize and naturally sweeten.
Make sure to pick sweet potatoes that are firm, pretty smooth, and mold-free. Clean them of any dirt under some cold water, and dry them with some paper towels.
By poking some holes in the skin with a fork, you create steam vents that keep the sweet potatoes moist as they roast in the oven. This step is very important. Otherwise, you will get some pretty dry sweet potatoes.
The sweet potatoes are then roasted at 425°F for about 50 minutes or until fork-tender. The exact roasting time depends on the size of the sweet potatoes.
The skin of the roasted sweet potato will easily separate from the now caramelized, sweet flesh.
You can also save any extra sweet potato in an airtight container. I like to peel the skin off before storing it in the refrigerator. Simply reheat the sweet potato for about 30 seconds in the microwave or until warm, and then add the recipe toppings.
Other Kimchi Recipes
Mise en place
If you make this Loaded Asian Sweet Potato, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Loaded Asian Sweet Potato
Ingredients
- 2 Asian sweet potatoes
- ½ tbsp sunflower seed or canola oil
- ½ cup kimchi, roughly chopped
- 3 tbsp crème fraîche
- ½ tbsp chives, finely chopped
Instructions
- Preheat the oven to 425°F.
- Clean and dry the sweet potatoes. Using a fork, poke some holes through the skin of the sweet potatoes. This will allow the steam to keep them moist.
- Roast for about 50 minutes or until fork tender.
- While the sweet potatoes are roasting, prepare the chopped kimchi. Add the chopped kimchi to an oiled skillet over medium heat. Sauté the kimchi for about 5 minutes or until there is a subtle char.
- Remove the sweet potatoes from the oven.
- Cut a slit lengthwise on one side of the sweet potato, and carefully peel back the skin. (The sweet potatoes will be hot!)
- Top the sweet potato with some crème fraîche, sautéed kimchi, and chives. Serve immediately while still warm.
This is a definite keeper. Every so often you come across a recipe that becomes an instant favourite. I made this several times within a week of discovering it, experimenting with different sweet potatoes. I love simple and tasty dishes. It may seem odd to combine different cuisines, but this went especially well with Buffalo wings and blue cheese dip.
So happy to hear you enjoy this loaded Korean sweet potato recipe and are also experimenting with other sweet potato varieties! ☺️