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What Great Grandma Ate / Recipes / Desserts / Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)

Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)

Last Updated on September 28, 2021 by Jean Choi 14 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

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!

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

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!

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

goguma mattang

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.

Korean caramelized sweet potatoes served in a bowl
Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)

5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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!
Paleo Gluten Free Vegan Korean Caramelized Sweet Potatoes Goguma Mattang

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By Jean Choi | January 21, 2017

Comments

  1. Christine | Vermilion Roots says

    January 21, 2017 at 11:30 pm

    5 stars
    Japanese sweet potato is the best. I’ll eat this anytime! Thank you so much for joining the party. 🙂

    Reply
    • Jean Choi says

      January 22, 2017 at 5:38 pm

      Thanks so much for the invite. Loving all the recipes that have been contributed!

      Reply
  2. Lisa Ho says

    January 22, 2017 at 2:13 am

    5 stars
    I have not come across any Japanese sweet potato in Perth :(.
    Your bowl of sweet goodness makes me want to try as soon as I can find Japanese sweet potato or a good substitute.

    Reply
    • Jean Choi says

      January 22, 2017 at 1:25 pm

      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!

      Reply
  3. Marvellina @ What To Cook Today says

    January 22, 2017 at 7:55 am

    We LOVE this!! we often request this when we go to Korean restaurant to eat (but they don’t always have it).

    Reply
    • Jean Choi says

      January 22, 2017 at 1:24 pm

      Thanks so much! It’s so easy to make at home. 🙂

      Reply
  4. Anita says

    January 22, 2017 at 7:17 pm

    Happy Chinese New Year Jean! This sounds so much like Japanese daigaku imo, and I am sure I am going to love these just as much 🙂

    Reply
    • Jean Choi says

      January 27, 2017 at 1:11 pm

      I’ve never heard of that but I’ll have to check it out since I love this so much!

      Reply
  5. Ann says

    January 23, 2017 at 12:59 am

    Yum! These look great! Happy New Year!

    Reply
    • Jean Choi says

      January 27, 2017 at 1:12 pm

      Thank you! Happy New Year to you as well!

      Reply
  6. Lokness @ The Missing Lokness says

    January 24, 2017 at 10:49 am

    I agree with you that frying at home is kind of painful. I never like the grease all over the place. Baking is the way to go! I love sweet potatoes! These look delish! I bet they are even better with the honey glaze! 🙂

    Reply
    • Jean Choi says

      January 27, 2017 at 1:13 pm

      I thought about getting a deep fryer but honestly, this is just as delicious without frying. Thank you for your kind words!

      Reply
  7. Amy says

    January 27, 2017 at 4:57 am

    What a great idea to pair honey with sweet potatoes. These looks so yummy!!

    Reply
    • Jean Choi says

      January 27, 2017 at 1:13 pm

      Thanks so much! They are really delicious.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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