If you’ve read my previous post (In My Kitchen), you will know that I’ve been playing with Korean ingredients. My version of this recipe is not authentic because I decided not to serve it cold. I love a regular roasted potato, piping hot from the oven, and let me tell you, this was one spectacular side dish! I had leftovers two days in a row, gently warmed in the microwave. No loss of flavor, no harm in texture. Please give it a try and I am sure you will fall in love…

(from the Bewitching Kitchen, inspired by several sources)

3 large sweet potatoes, peeled and cut in 1 inch pieces
2 tablespoons olive oil
salt to taste
¼ cup rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons gochugaru (or a red pepper flake of your choice)
strands of Korean red pepper for garnish (optional)

Heat the oven to 425F. Coat the potatoes with the olive oil and season with a little bit of salt. Lay them on a baking sheet protected with aluminum foil and roast for 20 to 25 minutes, moving them around halfway through. You want the edges to get nicely brown, so adjust the timing if needed.

Meanwhile, make the finishing sauce by combining the vinegar, sesame oil, gochugaru and soy sauce. Once the potatoes are almost done, pour the sauce all over and mix gently. Roast for additional 5 minutes and serve, sprinkling some strands of Korean pepper (optional).


to print the recipe, click here

Comments: I am a Sweet Potato Cheerleader, never get tired of them. In my opinion, they don’t need that much to shine, but this preparation takes them to a higher, brighter spot. It gives them, that “fancy restaurant” aura. I think it is the vinegar that changes things around. Please make it, even if you don’t have the specific Korean ingredients. We enjoyed it with breaded center-cut pork loin, and a little broccoli. A perfect midweek dinner.

ONE YEAR AGO: Air-Fried Eggplant Raita

TWO YEARS AGO: Turkey-Pumpkin Roulade with Cider Sauce

THREE YEARS AGO: Strawberry-Vanilla Mini-Cakes

FOUR YEARS AGO: Bourbon-Glazed Pork Tenderloin with Pea Pesto

FIVE YEARS AGO: Chocolate Chip Cookies from Naturally Sweet

SIX YEARS AGO: Little Bites of Paradise

SEVEN YEARS AGO: Maple-Glazed Pumpkin Bread

EIGHT YEARS AGO: In My Kitchen, October 2014

NINE YEARS AGO: Grilled Steelhead Trout

TEN YEARS AGO: Brown Butter Tomato Salad

ELEVEN YEARS AGO:  Spelt and Cornmeal Rolls

TWELVE YEARS AGO: Roasted Potato and Olive Focaccia

THIRTEEN YEARS AGO: Multigrain Bread Extraordinaire


  1. I loved roasted sweet potatoes (or baked sweet potatoes in the skin). Yours look wonderful so I’ll give it a try with the two I have in the pantry.


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.