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I remember eating these caramelized sweet potatoes when I was young for every holiday in Korea with my family. I came to the US when I was 6, but I can still recall gathering with my relatives and eating a feast of delicious Korean foods. I especially loved Lunar New Year, because this was when all the kids would bow to the elders to wish them a bountiful New Year, and in return, they would hand the kids money. It was the best part!
Lunar New Year is just around the corner (Jan 28th) and while I don’t celebrate it like I did in Korea, when Christine from Vermilion Roots asked if I would like to join in on a virtual Lunar New Year party with other awesome food bloggers, I had to say yes!
The recipe I’m contributing is called Goguma Mattang in Korean, and it’s basically deep fried sweet potato wedges that are coated in sweet caramel sauce. They are sticky on the outside and crispy on the inside, and they are pretty much the most addicting dessert ever.
I don’t like to deep fry anything at home, since I like to use stable, heat-resistant oils like coconut oil or duck fat for frying, and it can get super expensive with those healthy oils. So I baked the sweet potatoes in high heat then broiled them to get them extra crispy, and it worked so well!
Even if you don’t celebrate Lunar New Year, I hope you end up making these, because they are absolutely delicious! The honey caramel sauce enhances the sweetness of the potatoes, and this mattang makes me miss my family and Korea so much.
Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)
Ingredients
- 1 lb Japanese sweet potatoes (about 1 large or 2 small)
- 2 tbsp coconut oil, divided
- 1/4 tsp sea salt
- 2 tbsp coconut sugar
- 2 tbsp raw honey
- Sesame seeds, for garnish
Instructions
- Preheat oven to 450 degrees F.
- Cut the sweet potatoes in half lengthwise, then cut them into thick wedges making sure they are all evenly sized.
- Coat and toss the sweet potato wedges with 1 tbsp of coconut oil and sea salt.
- Spread the sweet potato wedges on a baking pan and bake for 25 minutes, flipping halfway through, until the sweet potatoes are golden.
- Turn up the oven to broil, then broil the sweet potatoes for 2-3 minutes until they are extra crispy.
- Once the sweet potatoes are done, heat a large skillet over medium heat and add 1 tbsp coconut oil, coconut sugar, and honey.
- Once the sauce begins to boil, turn the heat to low to simmer until the coconut sugar is dissolved.
- Turn off the heat and add the sweet potatoes to the skillet and stir to coat.
- Sprinkle with sesame seeds and lay the coated sweet potatoes on a parchment paper, making sure they don’t touch each other.
- Cool for at 5 minutes before serving. Enjoy immediately!
Thanks so much! They are really delicious.
I thought about getting a deep fryer but honestly, this is just as delicious without frying. Thank you for your kind words!
Thank you! Happy New Year to you as well!
I’ve never heard of that but I’ll have to check it out since I love this so much!
Thanks so much for the invite. Loving all the recipes that have been contributed!
I think you can use any kind of sweet potatoes and it’ll still work. Won’t taste like the traditional kind but it’ll still be delicious!
We LOVE this!! we often request this when we go to Korean restaurant to eat (but they don’t always have it).
Thanks so much! It’s so easy to make at home. 🙂