23 Delicious Korean Sweet Potato Recipes for Every Season

Venture into the vibrant world of Korean sweet potatoes, where each season brings its own delightful twist to this versatile ingredient. Whether you’re craving a cozy winter stew, a refreshing summer salad, or a quick weeknight dinner, our roundup of 23 delicious recipes has something to satisfy every palate. Get ready to explore the sweet, savory, and utterly irresistible ways to enjoy Korean sweet potatoes all year round!

Korean Sweet Potato Pancakes

Munch on these crispy, golden Korean Sweet Potato Pancakes—your new obsession for breakfast or snack time. They’re irresistibly crunchy outside, tender inside, and packed with sweet, earthy flavors.

Ingredients

• 1 cup grated Korean sweet potato (the purple ones are my favorite for their vibrant color and sweetness)
• 1/4 cup all-purpose flour (for that perfect bind without weighing them down)
• 1 tbsp sugar (just a hint to enhance the natural sweetness)
• 1/2 tsp salt (balances the sweetness like a charm)
• 1/4 cup water (room temp works best to mix evenly)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for a healthier twist)

Instructions

1. In a large bowl, combine grated sweet potato, flour, sugar, and salt. Mix well.
2. Gradually add water, stirring until the mixture comes together into a thick batter. Tip: The batter should cling to the spoon but drop slowly—adjust water if too thick.
3. Heat oil in a non-stick skillet over medium heat (350°F is ideal for that golden crust without burning).
4. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Cook for 3-4 minutes per side, until deeply golden and crispy edges form. Tip: Listen for a sizzle—it’s your cue to flip.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Korean these pancakes shine with their contrast of textures and flavors. Serve them hot with a drizzle of honey or a side of kimchi for a savory kick. Perfect for dipping, sharing, or sneaking straight from the plate.

Roasted Korean Sweet Potato Wedges

Whip up these Roasted Korean Sweet Potato Wedges and watch them disappear faster than your last TikTok video. Crispy edges, creamy centers, and a hint of sweetness make these wedges a snack-time hero.

Ingredients

• 2 large Korean sweet potatoes (the purple skin ones are my favorite for their nutty flavor)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp sea salt (flaky salt adds a nice crunch)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 1/4 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for crispy wedges.
2. Scrub the sweet potatoes clean—no need to peel, the skin adds texture and nutrients.
3. Cut each sweet potato into 8 wedges. Uniform size ensures even cooking.
4. Toss the wedges with olive oil, sea salt, smoked paprika, and garlic powder in a large bowl. Hands work best here to coat every nook.
5. Arrange the wedges on a baking sheet in a single layer, giving them space to crisp up.
6. Roast for 25 minutes, then flip each wedge for even browning. Tip: Use a thin spatula to avoid breaking them.
7. Roast for another 20-25 minutes until the edges are crispy and the centers are fork-tender. Tip: The wedges should sizzle when ready.
8. Let them rest for 5 minutes on the baking sheet—this step is crucial for maximum crispiness.

Kick these wedges up a notch by serving them with a spicy mayo dip or sprinkling with toasted sesame seeds. The contrast of the creamy interior against the crispy exterior is downright addictive, making them perfect for game day or a cozy night in.

Korean Sweet Potato Noodles (Japchae)

Never underestimate the power of these glassy, chewy Korean sweet potato noodles—japchae is a stir-fry that’s as fun to make as it is to eat.

Ingredients

• 8 oz sweet potato noodles (dangmyeon) – “The star of the show, these noodles turn translucent when cooked.”
• 2 tbsp sesame oil – “A must for that authentic, nutty aroma.”
• 2 tbsp soy sauce – “I go for low-sodium to control the saltiness.”
• 1 tbsp sugar – “Just a touch to balance the flavors.”
• 1 tbsp vegetable oil – “For that perfect stir-fry sizzle.”
• 2 cloves garlic, minced – “Freshly minced makes all the difference.”
• 1/2 onion, thinly sliced – “Adds a slight crunch and sweetness.”
• 1 carrot, julienned – “For a pop of color and crunch.”
• 1 bell pepper, thinly sliced – “I love using red for its sweetness.”
• 2 cups spinach – “Wilted just right, it adds a lovely texture.”
• 1 tbsp sesame seeds – “For that final, toasty garnish.”

Instructions

1. Boil the sweet potato noodles in a large pot of water for 6 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain and rinse under cold water. Tip: This stops the cooking process and keeps them chewy.
3. Toss the noodles with 1 tbsp sesame oil to prevent clumping.
4. Heat vegetable oil in a large pan over medium-high heat. Add garlic and onion, stir-fry for 1 minute until fragrant.
5. Add carrot and bell pepper, stir-fry for another 2 minutes until slightly soft.
6. Push veggies to one side, add spinach to the other, cook for 1 minute until wilted.
7. Add the noodles to the pan. Pour soy sauce and sugar over, toss everything together for 2 minutes.
8. Drizzle with remaining sesame oil, sprinkle sesame seeds, give one final toss.

With each bite, you’ll get a mix of chewy noodles, crisp veggies, and that irresistible sesame flavor. Try serving it with a side of kimchi for an extra kick!

Sweet Potato Latte (Goguma Latte)

Rethink your coffee routine with this creamy, dreamy Sweet Potato Latte—your new autumnal obsession that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 medium sweet potato (about 1 cup mashed—roast it for deeper flavor)
• 1 cup whole milk (or oat milk for a vegan twist, my personal fave)
• 1 tbsp honey (maple syrup works too, but honey’s floral notes are *chef’s kiss*)
• 1/2 tsp vanilla extract (splurge on the good stuff)
• 1/4 tsp cinnamon (plus extra for dusting—because we eat with our eyes first)
• Pinch of salt (trust me, it makes all the difference)

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potato all over with a fork, wrap in foil, and roast for 45 minutes until tender. Tip: Roasting instead of boiling intensifies the sweetness.
2. Scoop out the flesh into a blender. Add milk, honey, vanilla, cinnamon, and salt. Blend until silky smooth. Tip: A high-speed blender ensures no lumps—texture is key.
3. Pour the mixture into a small saucepan. Heat over medium until steaming (about 160°F), stirring constantly. Tip: Don’t let it boil or the milk might scald.
4. Divide between two mugs. Dust with cinnamon. Serve immediately.

Silky with a hint of spice, this latte’s like a hug in a mug. Try it with a dollop of whipped cream or a sprinkle of nutmeg for extra cozy vibes.

Korean Sweet Potato Bread

Zesty and utterly comforting, this Korean Sweet Potato Bread is your next kitchen project. Whip up a batch that’s fluffy, subtly sweet, and packed with that gorgeous orange hue.

Ingredients

• 1 cup mashed Korean sweet potato (steam it first for that perfect texture)
• 1/4 cup honey (local if you can—it adds a floral note)
• 2 tbsp melted butter (unsalted, because we’re controlling the salt here)
• 1 large egg (room temp, it blends smoother)
• 1 tsp vanilla extract (the real deal, skip the imitation)
• 1 1/2 cups all-purpose flour (sifted, unless you enjoy lumpy batter)
• 1 tsp baking powder (freshness matters—check the date)
• 1/2 tsp salt (sea salt for that clean taste)
• 1/2 cup milk (whole milk makes it richer)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Mix mashed sweet potato, honey, melted butter, egg, and vanilla in a bowl until smooth—no streaks.
3. Sift together flour, baking powder, and salt in another bowl to avoid those pesky lumps.
4. Alternate adding dry ingredients and milk to the sweet potato mix, starting and ending with dry. Fold gently—overmixing is the enemy of fluffiness.
5. Pour batter into a greased 8×4 loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes. Check at 45—a toothpick should come out clean, not wet.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Patience—it’s hot!

This bread is moist, with a delicate crumb and a natural sweetness that doesn’t overpower. Slice it thick, toast lightly, and slather with butter for a next-level breakfast.

Sweet Potato Porridge (Goguma-juk)

Zesty and wholesome, this Sweet Potato Porridge (Goguma-juk) is your next breakfast obsession. Blend creamy sweet potatoes into a comforting bowl of goodness—ready in minutes.

Ingredients

• 1 cup sweet potatoes, peeled and diced (I like to use the orange-fleshed ones for extra sweetness)
• 4 cups water (filtered tastes best here)
• 1/2 cup short-grain rice, soaked for 30 minutes (trust me, soaking makes all the difference)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Rinse the soaked rice under cold water until the water runs clear—this removes excess starch.
2. In a medium pot, combine the rice, sweet potatoes, and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon works best for stirring.
4. After 30 minutes, the sweet potatoes should be fork-tender. Use a potato masher to blend everything into a smooth porridge. Tip: For an ultra-smooth texture, blend with an immersion blender.
5. Stir in the honey and salt, then simmer for another 5 minutes. Tip: Taste and adjust sweetness or saltiness here.
6. Remove from heat and let it sit for 5 minutes to thicken slightly.

Silky and subtly sweet, this porridge is a hug in a bowl. Top with toasted sesame seeds or a drizzle of coconut milk for an extra layer of flavor.

Korean Sweet Potato Pizza

Bold flavors meet comfort food in this Korean Sweet Potato Pizza—a crispy, cheesy, slightly sweet twist on your usual pie.

Ingredients

• 1 cup mashed sweet potato (I roast mine the night before for deeper flavor)
• 1 1/2 cups all-purpose flour (a pinch more if the dough feels sticky)
• 1/2 cup warm water (110°F—trust me, temp matters for yeast activation)
• 1 tbsp sugar (just enough to tease out the sweet potato’s natural sugars)
• 1 tsp active dry yeast (the backbone of our dough’s rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity punch)
• 1 cup shredded mozzarella (because meltiness is non-negotiable)
• 1/4 cup corn (for a pop of sweetness and color)
• 1 tbsp gochujang (adjust if you’re sensitive to heat)
• 1 green onion, thinly sliced (for a fresh finish)

Instructions

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy—this is your yeast waking up.
2. Add flour, salt, and olive oil to the yeast mixture. Knead for 5 minutes until smooth. Tip: If the dough sticks, add flour a tablespoon at a time.
3. Cover the dough and let it rise in a warm spot for 1 hour—it should double in size.
4. Preheat your oven to 425°F. Roll out the dough on a floured surface to your desired thickness.
5. Spread mashed sweet potato evenly over the dough, leaving a small border for the crust.
6. Sprinkle mozzarella, corn, and dollops of gochujang across the sweet potato base.
7. Bake for 15-18 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even browning.
8. Garnish with green onions right after baking for a burst of color and freshness. Tip: Let it cool for 2 minutes before slicing to avoid a cheese slide.

Here’s the deal: The crust is crispy with a slight chew, the sweet potato adds a creamy sweetness, and the gochujang brings a subtle heat. Serve it with a side of kimchi for an extra Korean kick.

Sweet Potato and Chestnut Soup

Hearty and wholesome, this Sweet Potato and Chestnut Soup is your next cozy bowl of comfort. Blend it smooth or keep it chunky—either way, it’s a fall favorite with a sweet, nutty twist.

Ingredients

• 2 large sweet potatoes, peeled and cubed (go for the orange-fleshed ones for extra sweetness)
• 1 cup roasted chestnuts, chopped (I cheat with pre-roasted—time saver!)
• 1 medium onion, diced (yellow onions are my pick for their mild flavor)
• 2 cloves garlic, minced (fresh is best, but no shame in pre-minced)
• 4 cups vegetable broth (homemade if you’ve got it, but boxed works in a pinch)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1/2 tsp smoked paprika (trust me, it adds depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add diced onion and a pinch of salt. Sauté until translucent, 5 minutes, stirring occasionally.
3. Toss in minced garlic and smoked paprika. Cook for 30 seconds until fragrant—don’t let it burn!
4. Throw in sweet potatoes and chestnuts. Stir to coat with the onion-garlic mix.
5. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until sweet potatoes are fork-tender.
6. Remove from heat. Use an immersion blender to puree until smooth, or leave it chunky if you prefer texture.
7. Taste and adjust salt if needed. Pro tip: A dash of maple syrup can enhance the sweetness.

Silky with a hint of smokiness, this soup pairs perfectly with crusty bread or a dollop of sour cream. For a festive touch, garnish with extra chestnuts and a drizzle of olive oil.

Korean Sweet Potato Donuts

Bite into these Korean Sweet Potato Donuts and meet your new obsession. They’re crispy outside, fluffy inside, and just sweet enough to keep you coming back for more.

Ingredients

• 1 cup mashed sweet potato (I roast mine for extra sweetness)
• 1 cup all-purpose flour (sifted, always)
• 1/4 cup sugar (adjust if your sweet potato is super sweet)
• 1 tsp baking powder (freshness is key)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup milk (whole milk makes them richer)
• 1 egg (room temp, it blends better)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a large bowl, whisk together the mashed sweet potato, egg, and milk until smooth.
2. Sift in the flour, sugar, baking powder, and salt. Mix until just combined—overmixing leads to tough donuts.
3. Heat oil in a deep fryer or heavy pot to 350°F. A candy thermometer is your best friend here.
4. Drop tablespoon-sized balls of batter into the hot oil. Don’t overcrowd; they need space to puff up.
5. Fry for 2-3 minutes per side until golden brown. They should sound hollow when tapped.
6. Remove with a slotted spoon and drain on paper towels. Tip: A wire rack prevents sogginess.
7. While still warm, roll in cinnamon sugar or drizzle with honey for extra indulgence.

Relish the contrast of the crispy exterior against the pillowy center. These donuts shine at brunch or as an afternoon pick-me-up with a cup of strong coffee.

Sweet Potato Makgeolli (Korean Rice Wine)

Transform your kitchen into a Korean brew house with this Sweet Potato Makgeolli twist. Bold flavors meet effortless vibes in just a few steps.

Ingredients

• 2 cups sweet potato, peeled and diced (go for the orange-fleshed ones for natural sweetness)
• 1 cup glutinous rice (the sticky kind is non-negotiable for that authentic texture)
• 1/4 cup nuruk (Korean fermentation starter, find it at your local Asian market or online)
• 4 cups water (filtered is my pick to avoid any chlorine interference)
• 1 tbsp sugar (a little bump to kickstart fermentation)

Instructions

1. Soak the glutinous rice in water for 2 hours, then drain. This step is crucial for the perfect chew.
2. Steam the rice and sweet potato together for 30 minutes at 212°F until fork-tender. Tip: Layer them evenly for uniform cooking.
3. Cool the mixture to room temp. Patience here prevents killing the nuruk’s magic.
4. Mix in the nuruk and sugar with your hands. Yes, hands—the warmth helps activate fermentation.
5. Transfer to a clean jar, add water, and stir. Leave some headspace for bubbles.
6. Ferment at 68°F for 3 days, stirring daily. Tip: Keep it in a dark, cool spot away from sunlight.
7. Strain through cheesecloth into bottles after fermentation. Squeeze gently to extract all the liquid.
8. Chill before serving. The flavors deepen after a night in the fridge.

Crack open a bottle to reveal a slightly sweet, fizzy delight with earthy undertones. Pair with spicy Korean pancakes or sip solo for a refreshing buzz.

Korean Sweet Potato Salad

Get ready to level up your salad game with this Korean Sweet Potato Salad. It’s a creamy, crunchy, slightly sweet side that steals the show at any potluck.

Ingredients

• 2 medium Korean sweet potatoes (the purple skin adds a pop of color)
• 1/2 cup mayonnaise (I swear by Kewpie for its richness)
• 1 tbsp honey (local if you can, for that floral touch)
• 1/2 tsp salt (sea salt flakes here, for texture)
• 1/4 cup corn kernels (fresh off the cob in summer, frozen works too)
• 1/4 cup diced cucumber (English for less seeds)
• 1 tbsp toasted sesame seeds (because everything’s better with a crunch)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Scrub the sweet potatoes clean, then dice into 1-inch cubes. No need to peel—those skins are packed with nutrients.
3. Toss the cubes with a drizzle of olive oil and spread on the baking sheet. Roast for 25 minutes, flipping halfway, until fork-tender and slightly caramelized.
4. Let the sweet potatoes cool to room temperature. This prevents the mayo from breaking.
5. In a large bowl, whisk together mayonnaise, honey, and salt until smooth.
6. Add the cooled sweet potatoes, corn, and cucumber to the bowl. Gently fold to coat evenly.
7. Sprinkle with toasted sesame seeds right before serving for that nutty aroma.

Makes you wonder why salads ever got a bad rap. The contrast of the creamy dressing with the crispy veggies and soft sweet potatoes is unreal. Try it as a sandwich spread for a sweet-savory twist.

Sweet Potato and Red Bean Paste Buns

Sweet potato and red bean paste buns are the ultimate comfort food mashup you didn’t know you needed. Soft, sweet, and stuffed with a velvety filling, they’re a hug in bun form.

Ingredients

• 1 cup mashed sweet potato (go for the orange-fleshed ones for maximum sweetness)
• 1/2 cup red bean paste (store-bought is fine, but homemade? Chef’s kiss.)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup sugar (because life’s too short for unsweetened dough)
• 1 tsp active dry yeast (make sure it’s fresh—your buns will thank you)
• 3/4 cup warm water (110°F, like a cozy bath for your yeast)
• 2 tbsp unsalted butter, melted (salted works in a pinch, but unsalted lets you control the flavor)

Instructions

1. In a large bowl, whisk together warm water, sugar, and yeast. Let it sit for 5 minutes until frothy—this is your yeast saying hello.
2. Stir in mashed sweet potato and melted butter. Mix until it’s a homogenous, slightly orange pool of potential.
3. Gradually add flour, mixing until a dough forms. It should be tacky but not sticky—adjust with a sprinkle of flour if needed.
4. Knead the dough on a floured surface for 10 minutes. Want a pro tip? Use the windowpane test: stretch a piece of dough. If it’s translucent without tearing, you’re golden.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size. No rushing—good things take time.
6. Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten into a disc. Spoon 1 tbsp red bean paste into the center, then pinch the edges to seal.
7. Arrange buns on a parchment-lined baking sheet, cover, and let rise for another 30 minutes. They should look plump and eager to bake.
8. Preheat oven to 350°F. Bake buns for 20-25 minutes until golden brown. A tap on the bottom should sound hollow—music to a baker’s ears.

Warm from the oven, these buns are a dream—soft, slightly chewy, with a sweet surprise inside. Serve them with a drizzle of honey or a dollop of whipped cream for extra indulgence.

Korean Sweet Potato Chips

Munch your way to crunch with these Korean Sweet Potato Chips—crispy, sweet, and irresistibly addictive. Perfect for snacking straight out of the bowl or pairing with your favorite dip.

Ingredients

• 2 large Korean sweet potatoes (the purple-skinned ones pack the sweetest punch)
• 2 cups vegetable oil (I swear by peanut oil for its high smoke point)
• 1 tsp sea salt (flaky Maldon salt takes it up a notch)

Instructions

1. Wash and peel the sweet potatoes, then slice them into 1/8-inch thick rounds using a mandoline for uniform crispiness.
2. Heat the oil in a deep fryer or large pot to 350°F—use a candy thermometer to nail the temp.
3. Fry the slices in batches for 2-3 minutes until golden and crisp, stirring occasionally to prevent sticking.
4. Remove with a slotted spoon and drain on paper towels—immediately sprinkle with sea salt while hot.
5. Cool completely before serving to achieve maximum crunch.

Tip: Keep the oil temperature steady to avoid soggy chips. Tip: Store in an airtight container to maintain crispness. Tip: Experiment with cinnamon sugar for a sweet twist.

Ready to dive in? These chips offer a satisfying snap with a hint of natural sweetness—try serving them with a spicy gochujang mayo for an epic flavor contrast.

Sweet Potato and Kimchi Stew

Alright, let’s dive into this flavor bomb—Sweet Potato and Kimchi Stew. A dish that’s got the perfect kick, creamy sweetness, and a whole lot of comfort. Trust me, your taste buds will thank you.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 large sweet potato, cubed (about 2 cups—go for the orange-fleshed ones for extra sweetness)
• 1 cup kimchi, chopped (the funkier, the better)
• 2 cloves garlic, minced (fresh is best, no shortcuts here)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tbsp soy sauce (I’m team low-sodium for control)
• 1 tsp sesame oil (that nutty finish is everything)
• 2 green onions, sliced (for that fresh crunch)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add sweet potatoes. Cook, stirring occasionally, until they start to soften—about 5 minutes. Tip: Don’t rush this; let them get a slight caramelization.
3. Toss in garlic and kimchi. Stir for 1 minute until fragrant. Tip: The kimchi’s tang will mellow as it cooks, so don’t worry if it’s strong now.
4. Pour in vegetable broth and soy sauce. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until sweet potatoes are fork-tender.
5. Drizzle with sesame oil and sprinkle green onions on top. Tip: The sesame oil is non-negotiable for that depth of flavor.

Just like that, you’ve got a stew that’s creamy, spicy, and packed with umami. Serve it with a side of steamed rice or dunk some crusty bread right in—no judgment here.

Korean Sweet Potato Ice Cream

TikTok made you do it—now let’s make Korean Sweet Potato Ice Cream that’s creamy, dreamy, and totally scoop-worthy. This no-churn wonder blends roasted sweet potatoes with a hint of vanilla for a dessert that’s Instagram gold.

Ingredients

– 2 medium Korean sweet potatoes (about 1.5 cups mashed)—roast these bad boys for maximum flavor.
– 1 can (14 oz) sweetened condensed milk—this is your creamy backbone.
– 2 cups heavy cream, cold—whip it good for that fluffy texture.
– 1 tsp vanilla extract—pure is my ride or die.
– 1/2 tsp cinnamon—just a whisper for warmth.
– Pinch of salt—balances the sweetness like a pro.

Instructions

1. Preheat your oven to 400°F. Poke the sweet potatoes all over with a fork, then roast for 45-50 minutes until tender. Let them cool slightly.
2. Scoop the sweet potato flesh into a bowl, mash until smooth, and let it cool completely—no one wants warm ice cream base.
3. In a large bowl, whip the heavy cream to stiff peaks—this should take about 3-4 minutes with a hand mixer.
4. Gently fold in the sweetened condensed milk, vanilla, cinnamon, and salt into the whipped cream. Keep it light and airy.
5. Pour the mixture into a loaf pan, smooth the top, and freeze for at least 6 hours—overnight is best for that perfect scoop.
6. Let it sit at room temperature for 5 minutes before serving—patience is key here.

Luxuriously creamy with a subtle earthy sweetness, this ice cream is a game-changer. Serve it in a crispy waffle cone or with a drizzle of caramel for extra drama.

Sweet Potato and Cheese Gratin

Sweet potatoes and cheese? Sign me up. This gratin is your next-level side dish—creamy, cheesy, and with a hint of sweetness that’ll have everyone asking for seconds.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick for even cooking)
• 1 cup heavy cream (the richer, the better)
• 1 cup shredded Gruyère cheese (sharp cheddar works in a pinch)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter, softened (for greasing the dish)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1/4 tsp nutmeg (a little goes a long way)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish generously to prevent sticking.
2. Layer half the sweet potato slices in the dish, slightly overlapping. Season with half the salt, pepper, and nutmeg.
3. Pour half the heavy cream over the potatoes, then sprinkle half the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining sweet potatoes, seasonings, cream, and cheeses.
5. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 20 minutes until the top is golden and bubbly.
6. Let it rest for 10 minutes before serving. This allows the gratin to set and makes slicing easier.

Perfectly creamy with a crispy top, this gratin pairs amazingly with roasted meats or as a standalone vegetarian delight. Try topping with crispy fried onions for an extra crunch.

Korean Sweet Potato Muffins

Let’s dive into these Korean Sweet Potato Muffins—soft, subtly sweet, and packed with flavor. Perfect for breakfast or a snack, they’re a game-changer.

Ingredients

• 1 cup mashed Korean sweet potato (steam it first for the creamiest texture)
• 1/2 cup brown sugar (for that deep, caramel-like sweetness)
• 1/3 cup melted butter (I always go for unsalted to control the flavor)
• 2 large eggs (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 2 tsp baking powder (freshness is key for the rise)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/2 cup milk (whole milk makes them extra tender)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease well.
2. In a large bowl, whisk together the mashed sweet potato, brown sugar, melted butter, eggs, and vanilla extract until smooth.
3. Tip: Use a hand mixer for 30 seconds to ensure no lumps remain.
4. In another bowl, sift together the flour, baking powder, and salt. Gradually fold into the wet ingredients.
5. Tip: Don’t overmix—stop when just combined to keep muffins light.
6. Pour in the milk, stirring gently until the batter is uniform.
7. Divide the batter evenly among the muffin cups, filling each 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
9. Tip: Rotate the pan halfway for even browning.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Get ready for muffins that are moist inside with a slight crust on top. Serve warm with a dab of butter or a drizzle of honey for an extra treat.

Sweet Potato and Walnut Cake

Make your taste buds dance with this Sweet Potato and Walnut Cake—moist, flavorful, and packed with texture. Perfect for fall or whenever you crave something sweet with a nutty crunch.

Ingredients

• 1 cup mashed sweet potato (roast it first for deeper flavor)
• 1/2 cup chopped walnuts (toast them lightly for extra crunch)
• 1 cup all-purpose flour (I swear by King Arthur for consistency)
• 1/2 cup brown sugar (dark brown gives a richer taste)
• 1/2 cup unsalted butter, melted (let it cool a bit before mixing)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1/2 tsp cinnamon (Saigon cinnamon is my favorite)
• 1/4 tsp salt (sea salt adds a nice balance)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
3. Add the eggs one at a time, whisking well after each addition. Tip: Crack eggs on a flat surface to avoid shells in your mix.
4. Stir in the vanilla extract and mashed sweet potato until fully incorporated.
5. Sift in the flour, baking powder, cinnamon, and salt. Fold gently to avoid overmixing. Tip: Use a spatula for even folding without deflating the batter.
6. Gently fold in the chopped walnuts, reserving a handful for topping.
7. Pour the batter into the prepared pan and sprinkle the reserved walnuts on top.
8. Bake for 35-40 minutes, or until a toothpick comes out clean. Tip: Check at 30 minutes to prevent overbaking.

This cake comes out incredibly moist with a tender crumb, thanks to the sweet potato. The walnuts add a delightful crunch, making it perfect with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Korean Sweet Potato Tempura

Korean sweet potato tempura is your next crunchy, sweet, and utterly addictive snack. Kick things off by slicing your spuds thin—trust me, they crisp up like a dream.

Ingredients

• 2 medium Korean sweet potatoes, peeled and sliced into 1/4-inch rounds (the purple ones pack a sweeter punch)
• 1 cup ice-cold sparkling water (the bubbles make the batter extra light)
• 1 cup all-purpose flour (I swear by King Arthur for the fluffiest results)
• 1/2 tsp salt (Morton’s sea salt adds the perfect crunch)
• Vegetable oil for frying (go for canola—it’s my high-smoke point hero)

Instructions

1. Heat oil in a deep fryer or large pot to 350°F—use a thermometer to nail the temp.
2. Whisk flour and salt in a bowl, then gently stir in sparkling water until just combined (lumps are okay, overmixing is not).
3. Dip sweet potato slices into the batter, letting excess drip off—this prevents greasy tempura.
4. Fry in batches for 2-3 minutes until golden, flipping once for even color (listen for that satisfying sizzle).
5. Drain on a wire rack over paper towels—this keeps them crispy, not soggy.

That first bite? A crackly shell gives way to a creamy center, with just enough sweetness to keep you reaching for more. Try stacking them high with a drizzle of honey for a sweet-savory bite that’ll steal the show.

Sweet Potato and Cinnamon Tea

Elevate your tea game with this cozy, spiced sip that’s like a hug in a mug. Sweet potato and cinnamon tea blends earthy sweetness with warm spice for a uniquely comforting brew.

Ingredients

• 1 medium sweet potato, peeled and diced (go for the orange-fleshed ones—they’re sweeter)
• 4 cups water (filtered tastes best, trust me)
• 2 cinnamon sticks (the good stuff from the spice aisle, not the dusty ones at the back)
• 1 tbsp honey (local if you’ve got it, for that extra love)
• 1/2 tsp vanilla extract (pure, not imitation—your taste buds will thank you)

Instructions

1. In a medium pot, combine the diced sweet potato and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium-low and add the cinnamon sticks. Simmer for 15 minutes—the sweet potato should be fork-tender.
3. Remove from heat and stir in the honey and vanilla extract until fully dissolved. Tip: Let it sit for 5 minutes to deepen the flavors.
4. Strain the tea into mugs, pressing gently on the sweet potato to extract all the goodness. Tip: Save the cooked sweet potato—it’s delicious mashed with a bit of butter.
5. Serve hot. Tip: A dash of coconut milk on top adds a creamy twist.

The tea boasts a velvety texture with a sweet, spiced kick. Try it with a cinnamon sugar rim for an extra festive touch at your next brunch.

Korean Sweet Potato Jelly

Perfect for when you’re craving something sweet but want to keep it light, this Korean Sweet Potato Jelly is a game-changer. Packed with flavor and a chewy texture that’s downright addictive, it’s a must-try.

Ingredients

• 1 cup sweet potato starch (the key to that signature chew)
• 1/2 cup sugar (adjust if you like it less sweet)
• 2 cups water (filtered for the cleanest taste)
• A pinch of salt (trust me, it makes all the difference)

Instructions

1. In a medium bowl, whisk together 1 cup sweet potato starch and 1/2 cup sugar until well combined.
2. Gradually add 2 cups water to the mixture, stirring constantly to avoid lumps. Tip: A silicone whisk works wonders here.
3. Add a pinch of salt and stir until the mixture is smooth and slightly thick.
4. Pour the mixture into a lightly greased 8×8 inch pan. Tip: Use a non-stick spray for easy removal later.
5. Steam the mixture over medium heat for 25 minutes. Tip: Cover the pan with a lid to trap the steam and ensure even cooking.
6. Remove from heat and let it cool to room temperature before cutting into squares or rectangles.

Amazingly chewy with a subtle sweetness, this jelly is perfect on its own or paired with a drizzle of honey for extra decadence. Serve chilled for a refreshing treat or slightly warmed for a cozy vibe.

Sweet Potato and Sesame Seed Balls

Dig into these Sweet Potato and Sesame Seed Balls for a snack that’s equal parts nutritious and indulgent. They’re crispy on the outside, soft on the inside, and packed with flavor.

Ingredients

• 2 cups mashed sweet potatoes (I like them roasted for extra sweetness)
• 1 cup glutinous rice flour (the secret to that perfect chew)
• 1/4 cup sesame seeds (toasted for a nuttier flavor)
• 2 tbsp honey (local if you can, for that floral touch)
• 1 tsp vanilla extract (pure, always)
• 1/2 tsp salt (sea salt flakes add a nice crunch)
• Oil for frying (I swear by coconut oil for its subtle sweetness)

Instructions

1. In a large bowl, mix the mashed sweet potatoes, glutinous rice flour, honey, vanilla extract, and salt until a dough forms. Tip: If the dough feels sticky, add a bit more flour.
2. Roll the dough into 1-inch balls. Tip: Wet your hands slightly to prevent sticking.
3. Coat each ball in sesame seeds, pressing gently to adhere. Tip: Use a mix of black and white sesame seeds for a striking look.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the balls in batches until golden brown, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Drain on paper towels and let cool slightly before serving.

Crunch into these golden beauties to discover a gooey, sweet center that contrasts beautifully with the sesame crust. Serve them warm with a drizzle of honey or alongside a scoop of vanilla ice cream for an unexpected dessert twist.

Korean Sweet Potato Smoothie

Packed with creamy goodness, this Korean Sweet Potato Smoothie is your next breakfast obsession. Blend it, sip it, thank us later.

Ingredients

• 1 cup cooked Korean sweet potato (the purple ones are sweeter, trust me)
• 1 cup almond milk (or any milk you vibe with)
• 1/2 cup ice cubes (more if you like it frosty)
• 1 tbsp honey (maple syrup works too for my vegan friends)
• 1/2 tsp vanilla extract (the good stuff makes a difference)
• A pinch of cinnamon (because why not?)

Instructions

1. Peel the cooked Korean sweet potato and chop it into chunks for easier blending.
2. Add the sweet potato chunks, almond milk, ice cubes, honey, vanilla extract, and cinnamon into a blender.
3. Blend on high for 45 seconds or until smooth. Tip: If it’s too thick, add a splash more almond milk.
4. Pour into your favorite glass and sprinkle a little extra cinnamon on top for that Instagram-worthy finish. Tip: A dash of nutmeg can add a nice warmth.
5. Serve immediately and enjoy the creamy, dreamy texture. Tip: For an extra treat, top with whipped cream or a drizzle of caramel.

Zesty yet sweet, this smoothie is like dessert for breakfast. Try it with a sprinkle of granola for crunch or freeze it into popsicles for a cool snack.

Conclusion

Delightful and diverse, these 23 Korean sweet potato recipes offer something special for every season, promising to warm your heart and home. Whether you’re craving something sweet or savory, this roundup has you covered. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!