Roasted Korean Sweet Potatoes (Goguma)
Low and Slow Roasted Korean Sweet Potatoes with a Creamy, Caramelized Center
These sweet potatoes are roasted the way they should be. Low and slow until the inside turns soft, creamy, and naturally sweet. The skins wrinkle, the sugars concentrate, and the texture ends up closer to custard than a typical baked potato.
Ingredients
for Roasted Korean Sweet Potatoes
For the sweet potatoes
How to Make Roasted Korean Sweet Potatoes
1Prep
- Note
Wrapping traps steam and changes the texture, so keep them uncovered.
2Roast low and slow
- Note
Low heat is what allows the inside to turn creamy and naturally sweet.
3Check for doneness
- Note
If you’re unsure, leave them in longer. They get better, not worse.
4Rest and serve
Tips for the Best Roasted Korean Sweet Potatoes
Low heat is key
Higher temperatures will cook them faster but won’t give you that creamy, sugary interior.
Skip the foil
Wrapping traps steam and gives you a wetter texture instead of a concentrated one.
Let them go longer
If you’re unsure, give them another 10–15 minutes. They get better, not worse.
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