Korean Caramelized Sweet Potato (Goguma Mattang) Hot Pot

A warm and comforting Korean dessert featuring caramelized sweet potato chunks served in a small hot pot, perfect for sharing on a chilly evening.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.39/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2mediumSweet Potatoes(Japanese sweet potatoes (Satsumaimo) are ideal, but regular sweet potatoes work too.)

£0.80

2tablespoonsVegetable Oil(For roasting the sweet potatoes)

£0.05

0.5cupSugar(Granulated white sugar)

£0.20

0.3cupWater(For the caramel syrup)

1tablespoonSoy Sauce(Adds umami depth, use low sodium if preferred.)

£0.10

1teaspoonSesame Oil(For flavor and shine)

£0.15

1tablespoonSesame Seeds(For garnish)

£0.25

1pinchPinch of Salt(Enhances the sweetness)

Total Cost

£1.55

£0.39 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Wash and peel the sweet potatoes. Cut them into 1-inch cubes.
2.
Toss the sweet potato cubes with 2 tablespoons of vegetable oil and a pinch of salt on a baking sheet. Spread them in a single layer.
3.
Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4.
While the sweet potatoes are roasting, prepare the caramel sauce. In a non-stick pan, combine the sugar and water over medium heat.
5.
Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the mixture turns into a golden amber caramel. This takes about 5-7 minutes. Watch closely as it can burn quickly.
6.
Carefully add the soy sauce and sesame oil to the caramel. Stir to combine. It may bubble vigorously.
7.
Reduce the heat to low. Once the sweet potatoes are roasted, add them to the caramel sauce. Gently toss to coat all the sweet potato pieces evenly.
8.
Transfer the caramelized sweet potatoes to a small hot pot. If you don't have a hot pot, you can serve it directly from the pan, or in a bowl.
9.
Garnish with sesame seeds and serve immediately while warm. If using a hot pot, keep it on a low setting to keep the sweet potatoes warm.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

75g

29% of RDA

Fat

16g

23% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

50 g

56% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Don't overcrowd the pan when roasting the sweet potatoes, or they will steam instead of caramelize. If needed, use two baking sheets.

Keep a close eye on the caramel while it's cooking, as it can burn easily. If it starts to smoke or smell burnt, remove it from the heat immediately.

For a spicier version, add a pinch of red pepper flakes to the caramel sauce.

Serve with a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Equipment

Oven

Stovetop

Small Hot Pot (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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