Go Back
+ servings
Korean sweet potatoes baked until soft and fluffy with crispy purple skin.
Print Recipe
5 from 64 votes

Perfect Baked Korean Sweet Potatoes

Try these perfectly baked Korean sweet potatoes that are sweet, soft, and fluffy on the inside with crispy purple skin. It's roasted until tender and caramelized with a sweet chestnut flavor!
Cook Time45 mins
Total Time45 mins
Course: Snack
Cuisine: Asian, Japanese, Korean
Servings: 6
Calories: 130kcal


  • 4 Korean sweet potatoes
  • pinch of salt for serving


  • Prep: Preheat to 400° F. Wash the sweet potatoes and using a fork, poke a few holes in them to allow venting. See Note 1.
    4 Korean sweet potatoes
    Korean sweet potatoes being poked with a fork before roasting.
  • Bake: Bake until soft and fork tender, about 45 minutes to 1 hour depending on the thickness of the sweet potatoes. Use a toothpick or fork to check for doneness. There should be no resistance. See Note 2.
    Korean sweet potatoes baking in the oven.
  • Serve: Remove from the oven and serve once cool enough to handle. The skin should be wrinkled and easily separate. Sprinkle with salt if preferred. Enjoy!
    pinch of salt
    Roasted Korean sweet potatoes (Gungoguma 군고구마) with wrinkled purple skin.


  1. Poke 4 to 6 holes per sweet potato.
  2. There's no need to wait for the oven to preheat. Add the sweet potatoes in the oven once prepped.
  3. Leftovers can be stored in the fridge in an airtight container for up to 4 days.
  4. Freeze for up to 1 month.


Calories: 130kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 508mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21375IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg