Name: Air Fryer Korean Candied Sweet Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 large Japanese Sweet Potato (500g); 2 tbsp water; 1 tbsp maple syrup; 3 tbsp sugar; 1 tsp black sesame seeds (optional)

Air Fryer Korean Candied Sweet Potatoes are crispy on the outside and tender and fluffy on the inside. A sweet and delicious made with just 4 simple ingredients! Vegan, gluten free & oil free.

korean sweet potato with sugar and sesame seeds

If there was one food I could eat everyday, it would be Japanese sweet potatoes (and in fact, I do have one every single day). They’re SO good! I usually prepare them in my ceramic sweet potato pot and eat it as is but because it’s the summer months, they haven’t been tasting as good as when they’re in season. I still crave them, so lately I’ve been really into making them in my air fryer and drizzling a little maple syrup and tahini over it.

It reminded me of this side dish I used to eat a ton of at my local Korean restaurant, which unfortunately they don’t serve anymore. It’s very similar to Daigaku Imo, which is a Japanese style candied sweet potato. I think the main difference is that Japanese candied sweet potatoes often included a tad bit of soy sauce and can be prepared with a very crispy or syrup-y exterior, whereas Korean candied sweet potato is very candy-like on the outside. I’ll probably share my grandma’s Daigaku Imo recipe in the future but for today, here’s my take on the Korean version!

candied japanese sweet potato ingredients

Ingredients to make Air Fryer Korean Caramelized Sweet potatoes

These quick easy candied sweet potatoes only require 4 ingredients!

Japanese sweet potatoes – these potatoes have a purple skin with a white-ish flesh. They can be found at asian grocery stores (sometimes labelled oriental yam).
Maple syrup
Sugar
Toasted black sesame seeds

How to make Crispy Air Fryer Korean Caramelized Sweet potatoes

Wash the sweet potatoes and peel the skin with a potato peeler. Cut the sweet potatoes into 1-inch chunks and place them into a bowl with water to soak for 10 minutes to release excess starch. Rinse the potatoes 2-3 times after.
Air fry the potatoes at 380F for 20-25 minutes, until crispy.
In the meantime, prepare the syrup. Add the water, maple syrup and sugar in a small pan over medium heat. Swirl the pan until the sugar completely dissolves. DO NOT stir the syrup as this causes the sugar to dissolve unevenly and create clumpy sugar clusters.
Once the syrup turns slightly brown, add in the potatoes and toss until evenly coated.
Transfer the sweet potatoes onto some parchment paper and sprinkle with toasted black sesame seeds.
Allow them to cool and then devour! Enjoy these Korean sweet potatoes as a snack or as a side dish.

NOTE: If you do not have an air fryer, you can use the oven for baked candied sweet potatoes. Follow all the same steps, but instead of air frying bake in the oven at 385F for 18-20 minutes.

eating korean candied sweet potatoes close up

More air fryer vegan recipes to try!

If you’re looking to invest in an airfryer, this is the one I’ve been using recently! It’s the perfect size to make a good amount and love that it’s digital.

korean candied sweet potatoes with black sesame seeds in a white bowl side shot

If you recreate these Air Fryer Korean Candied Sweet Potatoes let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

korean candied sweet potatoes with black sesame seeds in a white bowl

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