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Korean Sweet Potatoes Appie

Since the winter games are in Korea this year, I thought it would be nice to share this recipe with you. Out of many of the Korean restaurants I’ve been to, there were always appetizers such as homemade kimchi and sesame bean sprouts. But what makes me go there again and again are there sweet potatoes that are soaked in a honey-sweet sauce. It’s really a mouth-watering snack to die for.

Yield: 2-3


  • 3 sweet potatoes, peeled and cut into 1 inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp soy sauce
  • 2 tbsp sugar
  • 2 tsp black/white sesame seeds


  1. Soak potatoes in a large bowl of water for ~30 minutes to remove excess starch. Drain and dry potatoes with kitchen paper/towel.
  2. Heat a large pan under medium-high heat with oil. Start browning sweet potatoes for 4-5 minutes. Don’t keep stirring or touching it. Let it have enough contact with the pan for a nice browning effect.
  3. Lower the heat to medium. Start turning the potatoes or mixing them, browning in almost every side. This will take around 10-15 minutes. Be patient.
  4. Add salt, soy sauce, and ½ tbsp sugar into potatoes. Keep pan frying them until all sides are nearly brown with crispy-looking edges but make sure they don’t burn as well!
  5. Once they look translucent or when inserting a toothpick into the sweet potatoes goes through softly, transfer potatoes into a bowl.
  6. Wipe off any excess oil or pieces in the pan. Using the same pan, heat remaining 1.5 tbsp sugar under medium-high heat until sugar dissolves. This will take around 4-5 minutes. Keep stirring so sugar won’t burn.
  7. Once sugar dissolves and it looks clear brown, add back the potatoes into the sugar. Coat the potatoes with the sugar by mixing well.
  8. Turn off heat. Transfer to a snacking bowl and toss with sesame seeds.
  9. Serve and enjoy!

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