By: Jessica Delph
What is the ultimate Korean comfort food ? How about a nice roasted sweet potato for your thoughts. Versatile in many ways this sweet succulent tuber has been a deep rooted favorite for years. Traditionally, the bam goguma variety of sweet potato ( chestnut sweet potatoes) are what you will find served in bars or roasting in drum cans on the streets of South Korea, but you can use whatever variety of sweet potato you have on hand, no worries. The beauty of this recipe is that the ingredients are easily accessible and when it comes to preparation, simple is always best. Now, let's make it the Noona way !
Ingredients:
yields 1 serving
3- 4oz of purple sweet potato, for recipe purposes any variation of sweet tubers will do.
1 Tbsp Condensed milk ( if not available you can sub with a little sugar or sweetener of choice and milk/non-dairy milk ).
Noona’s ice cream not just any flavor, the nutty and delicious Noona's Taro Ice Cream . How many scoops ? However many your eye allows.
Preheat oven to 375 ℉
Now, Here's What you Do:
1. Clean and scrub your sweet potato skin thoroughly before cooking. We are going to leave skin on for the bake. Pat dry and place on a parchment paper lined baking pan. When the oven is ready, take a fork and lightly poke holes all over the tiny tubers to make sure they are ventilated.
2. Then, bake sweet potatoes until tender for small to medium sized potatoes. This will take about 25-30 minutes. You will know it’s done when you start to see the natural sugars oozing out of it ( this is my favorite part, they are letting you know they are cooked !). If it is too hot in the summer to turn on the oven, do not fret !You can simply use an air fryer and set it at 400℉ for roughly 20 minutes.
3. Carefully take out potatoes from the oven, let cool. Slice partly down the middle (careful not to cut the potato in half fully) lengthwise and scoop out the potato meat. While still warm, mix the potato innards with condensed milk or substitutes, mix until potato has a nice whipped and smooth texture.
4. Place mixture back in the potato skin like you would with a double stuffed potato skin.
At this point, you have full permission to freestyle it. You can scoop copious amounts of yummy taro ice-cream and place on top or scoop out the inside of the potato entirely and mix it up with scoops of ice-cream in a bowl ! Enjoy the Lucious swirls of sweet potato and Noona’s Taro ice-cream.
Sweet potato has this creamy subtle sweetness and warmth that never goes unnoticed,and this treat can weather any season. It is magical, do yourself a favor and take your tastebuds on an adventure with this one. Try it out, let us know your favorite way.
Pro Tips:
Popping the tuber in the freezer first makes for a fun bake, the potato meat releases from the skin much easier !
Roasted Purple Sweet potato stuffed with Noona’s Taro ice cream flavor and topped with candied chestnuts, the plate is dusted with roasted grain powder for dipping.