Cream Cheese Korean Sweet Potatoes | 크림치즈 고구마

a side dish, dessert, and summer bonfire treat all in one

 

What: A loaded Korean sweet potato that requires minimal ingredients but yields bursting sweet, nutty chestnut-like flavors in it of itself. It makes the perfect side dish, dessert, or grilling accompaniment.

Taste: Tastes like Korean sweet potatoes (as expected) but this recipe brings out the sweetness, chestnut-like flavors, and nutty richness that’s decadent and quite unforgettable. Refrigerated leftovers taste even better—cheesecake like!

How It’s Made: Air-fry sweet potato. Cut in half, scoop out flesh, season flesh, and fill potatoes with seasoned mixture. Heat potato in air-fryer briefly and enjoy.

What to Serve it With: Serve it as you would with a loaded baked potato. Eat it either as a snack/dessert or side dish.

Tips: This can also be baked in the oven or grilled. Refrigerate leftovers and enjoy again— it’ll taste like a sweet potato cheesecake.


 
Yield: 1-2 servings
Author:
Cream Cheese Korean Sweet Potatoes | 크림치즈 고구마

Cream Cheese Korean Sweet Potatoes | 크림치즈 고구마

A popular Korean street food that features seasoning an air-fried Korean sweet potato into a sweet and chestnut-like filled potato.
Cook time: 50 MinTotal time: 50 Min

Ingredients

Instructions

  1. Air-fry sweet potato for 40 minutes at 350℉, flipping potato halfway through.
  2. Cut sweet potato in half, length wise, and scoop out flesh from center of each potato into a small bowl (leave a layer of flesh at the bottom to prevent ripping of potato skin).
  3. To that same small bowl, add 2 Tbsp cream cheese, 1 Tbsp butter, and 1 Tbsp corn. Mix until well combined. Add in 1 Tbsp of sugar and pinch of salt and mix.
  4. Spoon filling back into now emptied potato halves, mounding it on top. Coat the top with egg wash. Bake in air-fryer at 350℉ for 8-10 minutes, until golden.
  5. Garnish with dried parsley or black sesame seeds and serve immediately.

Notes

Recipe adapted from Miyogi on YouTube.

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