Korean Sweet Potatoes Recipe
Recipe information
Make Korean Sweet Potatoes in just 1h 15m. pickled fresno, gochugaru, bonito, charred scallion crème fraîche
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Ingredients
Main Ingredients
Preparation Steps
1. Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes, or until tender.
2. Pickle the Fresno Chilies
While the sweet potatoes are roasting, slice the Fresno chilies thinly and place them in a small bowl. Add a pinch of salt and let them sit for about 15 minutes to pickle slightly.
3. Prepare the Charred Scallion Crème Fraîche
In a skillet over medium-high heat, add a dash of olive oil. Add the scallions and cook until charred and slightly softened, about 3-5 minutes. Remove from heat and let cool slightly. In a bowl, mix the charred scallions with crème fraîche and season with salt to taste.
4. Assemble the Dish
Once the sweet potatoes are done, remove them from the oven and let cool slightly. Slice them open and fluff the insides with a fork. Top with charred scallion crème fraîche, sprinkle with gochugaru, bonito flakes, and the pickled Fresno chilies. Serve warm.
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