Yangnyeom Sweet Potato Sticks｜Vegan Snack & Appetizer
These sweet potato sticks are baked to soft perfection in a toaster oven and coated in a lightly sweet-and-spicy Korean-style yangnyeom glaze. Oil-free and easy to make, they’re a cozy vegan snack or simple appetizer also perfect for packing into bento boxes.The natural sweetness of the sweet potatoes pairs well with the bold yet balanced glaze.Any leftovers can be enjoyed wrapped in rice paper for a quick and easy vegan summer roll.
Equipment
- Knife and cutting board
- mixing bowl and spoon
- toaster oven
- frying pan
- Spatula
- aluminum foil
Ingredients
Base Ingredients
- 200 g Japanese sweet potatoes a sweeter variety like Beniharuka or Annō-imo, 7 oz
Vegan Yangnyeom Sauce
- 1 tablespoon ketchup
- 1 tablespoon miirin
- 1 teaspoon beet sugar powder or other sugar
- 1 teaspoon soy sauce or tamari for gluten-free
- ½ teaspoon sweet rice miso 米味噌（甘口）
- ¼ teaspoon gochujang (Korean chili paste) bibigo recommended
- ½ teaspoon toasted (dark) sesame oil
- grated garlic to taste
Garnish
- toasted sesame seeds to taste
Instructions
- Cut the Sweet Potatoes: Scrub the sweet potatoes clean. Cut into 2cm-thick finger-friendly sticks.200 g Japanese sweet potatoes
- Soak to Prevent Browning: Place the cut sweet potatoes in water for 5–10 minutes. Drain well.*If discoloration doesn’t bother you, feel free to skip this step.
- Bake in Toaster Oven: Arrange on an aluminum foil-lined tray in a single layer. Bake at 250°C (480°F) for ~15 minutes.* You can leave the surface moisture—it helps them develop a beautiful golden finish.* If your tray has extra space, bake a few extra and toss some with daigaku imo glaze for a second variation.
- Prepare the Yangnyeom Sauce: Mix all sauce ingredients in a bowl.1 tablespoon ketchup, 1 tablespoon miirin, 1 teaspoon beet sugar powder, 1 teaspoon soy sauce, ½ teaspoon sweet rice miso, ¼ teaspoon gochujang (Korean chili paste), ½ teaspoon toasted (dark) sesame oil, grated garlic
- Heat the Sauce: Transfer the sauce to a frying pan and heat gently over low heat. Once it boils, remove from heat immediately.* Just enough to cook off the mirin’s alcohol—watch carefully so it doesn’t burn.
- Toss & Serve: Add baked sweet potato sticks to the pan and toss quickly to coat in the glaze. Sprinkle with toasted sesame seeds and serve hot.toasted sesame seeds
Notes
Storage & Serving Ideas
Kitchen Notes & Flavor Variations
- Best fresh: enjoy while hot for maximum flavor.
- Stays flavorful when cooled: suitable for bento boxes or appetizers.
- Spring roll filling: wrap leftovers in rice paper with veggies for a party-ready vegan appetizer.
Kitchen Notes & Flavor Variations
- Adjust the heat: control the spice level by adding more or less gochujang.
- Try other vegetables: this sauce works well with lotus root, kabocha, or broccoli. Pairs best with naturally sweet ingredients; for less-sweet veggies, add a touch more sugar or mirin.
- Vegan protein option: pan-fry pressed firm tofu, then toss with the sauce for an easy plant-based main.