How to Make Korean Sweet Potatoes (Goguma) Extra Gooey in the Air Fryer

I finally figured out the Goguma.

Recipe ingredients

1. Korean sweet potatoes

2. Okinawa sweet potatoes, optional

3. Ice

4. Cold filtered water

Method

1. Wash and dry the sweet potatoes.

2. Cut off both ends.

3. Place in the air fryer.

4. Bake at 375°F for 20 minutes.

5. Prepare a bowl of ice water.

6. Carefully transfer the hot sweet potatoes into the ice bath & submerge for exactly 2 minutes.

7. Immediately return them to the air fryer.

8. Finish using Max Crisp mode / approximately 425°F for 25–30 minutes, or until completely tender (a chopstick should slide right in!)

9. Rest briefly (10 minutes or so), peel off the skin, and serve hot.

Note:

Air fryer settings vary by model. On my glass air fryer, I used Bake for the first stage and Max Crisp for the second stage.

*I’m not sponsored; I use the Ninja Crispi Glass Air Fryer as I find it to be the only non-toxic air fryer - the ceramic / conventional air fryers have non-stick coating made with aluminum, PFAS, and other forever chemicals.