Photo | Selina S. Lee

It’s been a while since I made this favorite snack/dessert. Korean sweet potato, Goguma is in season at its best during winter. I had forgotten about it and decided to make it before they go out of season. I bought a whole bag of it and ate half of it as roasted (In the toaster oven at 475°F for 45 minutes) and used the rest for this dish. These are also great after-school snacks for the kiddos. I like to fry them without any flour coating because the starch itself creates a nice thin crispy skin. I’m assuming this will work great using the air fryer but yet to be tested. So yum!

Goguma Matang (고구마 맛탕) Honey Glazed Sweet Potato – 4 servings

Ingredient
3-4 gogumas (1.75 lb) sweet potato, cut into big chunks
1 tbsp honey or maple syrup
2 tsp of mixed (black/white) toasted sesame seeds
2 cups of vegetable oil

1. In a cast iron dutch oven or in a large wok, heat up oil at 320 – 350°F.
2. Carefully add the sweet potato to the oil away from you. Set the time for 5 minutes. Use the wooden chopstick to stir and flip them around occasionally so that they will fry evenly on the surface until golden brown. Fry them in two batches.
3. Transfer to a resting rack over a parchment or a paper towel. While it’s still warm, in a large mixing bowl, add fried goguma, honey, and sesame seeds to toss together.