Korean roasted sweet potatoes for camping
Whole sweet potatoes slowly roasted in foil on a permitted outdoor grill until the inside is soft and sweet, like a simple Korean winter snack.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Choose similar-size slim sweet potatoes so they finish together. Ordinary orange sweet potatoes work, but the texture differs from Korean goguma.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
-
Step 1
Wash 2 slim sweet potatoes and dry completely. Leave the skins on. Wrap each tightly in its own sheet of food-safe heavy-duty foil; do not add oil or sugar. Prepare a permitted outdoor grill at medium-low heat.
-
Step 2
Place the wrapped potatoes on the grill grate away from direct flames. Turn with long tongs every 10 minutes and roast for 35–50 minutes, depending on size, until a fork can slide easily into the centre. If the outside chars before the centre softens, move to a cooler part of the grill.
-
Step 3
Remove with tongs and rest 5 minutes. Open the foil away from your face to release steam, split each potato and check the flesh is fully soft. Serve warm on clean plates; cool children's portions first. Carry the used foil out of the campsite.
Finished dish
Difficulty is easy, but roasting takes time. Use a grill only where fires are permitted; never cook in a tent or put foil in a microwave. A food-safe foil wrapper and long tongs are equipment, not ingredients. Handle steam carefully. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.