Roasted Korean Sweet Potatoes with Miso Butter and Kimchi. Enjoy this as a snack, or even a meal, these are so delicious!!
After a trip to Hmart, I made roasted Korean sweet potatoes and dipped them in a homemade Thousand Island dressing (leftover from my chopped burger salad recipe) and kimchi. It was like a flavor explosion in my mouth and in the BEST way. If you’ve never had a Korean or Japanese sweet potato before, keep reading.
What’s the Difference Between Sweet Potatoes and Korean Sweet Potatoes?
Korean sweet potatoes, or Japanese sweet potatoes (they are basically the same thing), although I like Korean sweet potatoes better. I think they are creamier, they are more mild in sweetness, are more fluffy, have a roasted chestnut like taste and have more nutritional benefits.
The Korean sweet potato is a nutritional powerhouse. It’s packed with antioxidants, heart-healthy minerals, and immune-boosting vitamins. Not only that, these deliciously sweet root veggies are high in fiber and have only trace amounts of fat.
Now don’t get me wrong, American sweet potatoes are still delicious but I definitely prefer a Korean sweet potato any day. The purple skin and white interior, these are so delicious!
I prefer roasting them in the oven at 400 degrees for about 45 minutes. Now, you can microwave them or air fry them as well if you’re in a hurry but I don’t mind baking them. I love that you also get some caramelization and the skin, with the olive oil, salt and pepper on the outside, help to flavor the skin. It’s incredible!
There’s something so simple and comforting about foods we eat with our hands. You can eat these the way I show in the video, really just meant to be no-fuss and fun. Or, you can eat these as you would a baked potato and slice them in half lengthwise. I think Korean sweet potato fries would also be really fun and delicious!
What’s the Difference Between Korean and Japanese Sweet Potatoes?
Korean and Japanese sweet potatoes are very similar, often interchangeable, but generally, Japanese varieties (like Satsuma-imo) are prized for their nutty, chestnut-like flavor, drier texture, and golden flesh, while Korean sweet potatoes (goguma) often have purple skin and white/yellow flesh, offering a sweeter, denser, and sometimes creamier result, with “bam goguma” being firm/dry and “mul goguma” being softer and sweeter, both showcasing distinct nutty notes
Korean Varieties (Goguma)
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- Bam Goguma (Chestnut Sweet Potato):Drier, firmer, best steamed or roasted.
- Mul Goguma (Water Sweet Potato):Smaller, sweeter, more watery, good roasted.
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- Satsuma-imo:Very similar to Korean types, often used interchangeably.
- Murasaki:Another similar variety, also interchangeable with goguma
Flavor Combinations
I really think you can go sweet or savory with these sweet potatoes. Butter and cinnamon sugar, or even butter and hot honey, or savory with the miso butter and kimchi for some tang and heat. I do also enjoy different textures so add crunchy things or things that will balance all the smooth, creamy elements.
Have you tried making my homemade Thousand Island dressing? Will you try the miso butter? Please try this and let me know what you think! Enjoy!
Roasted Korean Sweet Potatoes with Miso Butter and Kimchi
Ingredients
- 3 Korean or Japanese sweet potatoes scrubbed clean, dried and prick with fork all over
- olive oil extra virgin
- salt and pepper
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons white miso paste
- freshly ground pepper optional
- kimchi chopped if needed
- hot and sweet jalapeños
- hot honey optional
Instructions
To roast the sweet potatoes:
- Preheat your oven to 400 degrees. Prep a parchment paper lined baking sheet; (I like to bake my potatoes on a rack so the skin bakes all over but completely optional) lightly drizzle olive oil over the potatoes, feel free to spread all over using your fingers. Season with salt and pepper and roast in the oven for 45 minutes, or until tender.
Make the miso butter:
- Mix or whisk together the butter and miso paste until smooth. Season with pepper. Taste and adjust anything as needed. Set aside.
To serve:
- Serve your roasted Korean sweet potatoes with the miso butter and kimchi and hot and sweet jalapeños on the side. You can also drizzle some hot honey over the top. Enjoy!
