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: Sarah Ahn

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

Instructions

Air-fry sweet potato for 40 minutes at 350℉, flipping potato halfway through.
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).
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.
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.
Garnish with dried parsley or black sesame seeds and serve immediately.