Daigaku Imo

Daigaku Imo

Recipe |

15 min Preparation Time |

25 min Cooking Time |

Daigaku Imo

Daigaku Imo

Recipe |

15 min Preparation Time |

25 min Cooking Time |

About this recipe

You might be familiar with those delicious little dishes of cubed sweet potatoes in a crunchy shell — called goguma mattang in Korean — that are sometimes featured along with the rest of your banchan. This take on the Japanese version, daigaku imo, is air-fried instead of deep-fried, giving them a creamy interior and crispy exterior.

The Benefits

Sweet potatoes are packed with beta-carotene; fiber; vitamins A, several Bs, and C; and minerals like iron, manganese, magnesium, and potassium. They also are a gut friendly vegetable since they are a good source of resistant starch that helps feed good gut bacteria. Air-fried cubes use a lot less oil, and studies show that air-fried tubers are almost acrylamide-free (acrylamide is a toxin produced in potatoes and sweet potatoes when cooked at very high temperatures). Black sesame seeds are high in several B vitamins and contain large amounts of calcium, magnesium, manganese, phosphorous, iron, and zinc. Eating sesame seeds appears to help lower blood pressure and reduce oxidative stress and damage to cells. 

Note: Feel free to use any type of sweet potato for this dish. If you don’t have an air fryer or convection oven, you can roast the sweet potato instead. But you’ll get crispier results if you use an air fryer or convection oven.


Equipment: Air fryer or convection oven

Photo by Jeni Afuso