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

Level

Easy

Yields

4 servings

Cost

£0.39

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

The Method

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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