Loaded Asian Sweet Potato

This loaded Korean sweet potato has the right mix of sweet and savory. Naturally
sweetened and caramelized from roasting, the sweet potato is topped with rich
crème fraîche, spicy kimchi, and garlicky chives. This is easy to prepare for a
tasty snack or side dish.

Servings: 2

Author:

Prep Time
10 minutes

Cook Time
55 minutes

Course:

Cuisine:

Fusion korean

Keywords:

Street Food Kimchi chives Asian Sweet Potato Crème fraîche Goguma Sweet Potato

🧂 Ingredients

2 Asian sweet potatoes
½ tbsp sunflower seed or canola oil
½ cup kimchi, roughly chopped
3 tbsp crème fraîche
½ tbsp chives, finely chopped

Instructions

1 Preheat the oven to 425°F.
2 Clean and dry the sweet potatoes. Using a fork, poke some holes through the skin
of the sweet potatoes. This will allow the steam to keep them moist.
3 Roast for about 50 minutes or until fork tender.
4 While the sweet potatoes are roasting, prepare the chopped kimchi. Add the
chopped kimchi to an oiled skillet over medium heat. Sauté the kimchi for about
5 minutes or until there is a subtle char.
5 Remove the sweet potatoes from the oven.
6 Cut a slit lengthwise on one side of the sweet potato, and carefully peel back
the skin. (The sweet potatoes will be hot!)
7 Top the sweet potato with some crème fraîche, sautéed kimchi, and chives. Serve
immediately while still warm.