Korean · Snack · Breakfast
Goguma (Korean Roasted Sweet Potatoes)
군고구마 (Gun-goguma)
Whole Korean sweet potatoes roasted slowly in their skins until the flesh turns soft, fluffy and naturally honey-sweet, with sticky caramelised edges. A beloved winter street snack that needs nothing more than the oven.
- Prep
- 5 min
- Cook
- 75 min
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 92% · Fat 1% · Protein 7%
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Ingredients
For 4 servings- 4 medium800 gKorean sweet potatoes (goguma), medium
- 1 pinchFlaky sea salt, for serving (optional)
Steps
- 1
Heat the oven to 200 °C / 400 °F and line a baking tray with foil or baking paper to catch the sugary drips.
- 2
Scrub the sweet potatoes well under running water and pat them dry; leave the skins on.
- 3
Lay the sweet potatoes on the tray in a single layer with space between them.
- 4
Roast for 35 minutes, then turn each one over.
- 5
Roast for another 30 to 40 minutes, until the skins are wrinkled, some syrup has bubbled out and a skewer slides into the thickest part with no resistance.
- 6
Let them rest on the tray for 5 minutes so the flesh firms slightly and is safe to handle.
- 7
Split them open and eat warm, with a tiny pinch of flaky sea salt if you like.
Swaps, storage and make-ahead
Swaps
- If you can't find Korean goguma, use Japanese satsumaimo or any purple-skinned, pale-fleshed sweet potato for a similar fluffy, chestnut-like texture.
- Orange-fleshed sweet potatoes also work, but they turn moister and softer, so start checking with a skewer about 10 minutes early.
- For a smaller snack, use small or thin sweet potatoes and roast them for 45 to 55 minutes in total instead of the full time.
- Instead of flaky sea salt, try a light sprinkle of toasted sesame seeds or a little cinnamon.
Storage
Refrigerate cooled leftovers in an airtight container within 2 hours and eat within 3 to 4 days, either chilled (a popular way to eat goguma in Korea) or reheated in the oven or microwave until steaming hot. Freezing makes the flesh watery, so it's best not to freeze them whole.
Make ahead
Roast a batch up to 3 to 4 days ahead and keep them in the fridge for quick grab-and-go snacks, eaten cold or reheated until steaming hot. You can also scrub and dry the sweet potatoes a day early so they're ready to go straight into the oven.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (200 g) | Per 100 g | |
|---|---|---|
| Calories | 172 kcal | 86 kcal |
| Protein | 3.1 g | 1.6 g |
| Carbohydrates | 40.2 g | 20.1 g |
| of which sugars | 8.4 g | 4.2 g |
| Fiber | 6 g | 3 g |
| Fat | 0.1 g | 0.1 g |
| of which saturated | 0 g | 0 g |
| Sodium | 110 mg | 55 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
