Caramelized sweet potatoes

Today I am doing something different and even though I am posting a recipe, this caramelized sweet potatoes, I am also reviewing one place that we get to have lunch sometimes.

The place is Noodles & Company which uses globally-inspired recipes and fresh ingredients to give guests real, crave-able flavors. They don’t use any artificial flavors, colors, sweeteners, or preservatives on their core menu, which for me is of most importance.

At Noodles & Company, dishes are made fresh to order every time, which also includes the ability to customize the fresh ingredients already loaded in the bowls. Every time we go I always add extra veggies to our dishes. You can add extra vegetables or extra protein to your bowls, so more often than not, we do.

Caramelized sweet potatoes | Eat Good 4 Life

For the little ones, if they don’t want to try a world flavor they are not familiar with, they can stick to a regional favorite – Wisconsin mac and cheese. What kid doesn’t like mac and cheese? As you can see you can add veggies to it which in this case I added extra broccoli to all the dishes, mac and cheese, Pad Thai and Whole Grain Tuscan Fresca. To find the nearest Noodles & Company to you visit this link.

Caramelized sweet potatoes | Eat Good 4 Life Caramelized sweet potatoes | Eat Good 4 Life

As you can see there are many dishes inspired by flavors around the world that you can choose from. Tasty, fresh, delicious and healthy for you.

Now because we had an Asian styled lunch at Noodles & Company, I wanted to make a dessert that was also Asian-inspired. Believe it or not Caramelized sweet potatoes is something that it is served in many Korean restaurants. This recipe, Goguma Mattang, actually originated in China but it is most used in Korea.

It is normally fried but my version is baked which is healthier and less messy.

To make the sweet part of the caramelized sweet potatoes I used maple syrup but you can also use honey. I have seen original recipes use sugar but I prefer to stink with any of these two alternatives instead. Either maple syrup or honey will work. Just make sure that you sprinkle some sesame seeds at the end to give it that Asian inspired hint.



Noodles & Company is also providing me with 3 $25 gift cards to EG4L readers.

    • All you have to do is LET ME KNOW what dish you would like to try in the comments below.
    • I will pick 3 winners 9/17, good luck!
    • Also, note my promo code EATGOOD – You can get $4 off $10 when you order online using EATGOOD promo code thru 9/30. Good for 5,000 redemptions!!

Caramelized sweet potatoes | Eat Good 4 LifeCaramelized sweet potatoes | Eat Good 4 Life


Caramelized sweet potatoes

Yield: 12 servings

Total Time: 40 minutes



Preheat oven to 400F.

Place sweet potatoes into a baking sheet and coat with the remainder of the ingredients. Bake for 10 minutes. Stir and bake for another 10 minutes.

Once the potatoes are baked coat with more maple syrup if you like. Sprinkle the sesame seeds over the potatoes and serve.

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This is a sponsored conversation written by me on behalf of Noodles & Company. The opinions and text are all mine.

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  1. A great idea to use honey instead of the sugar and butter mixture with the apples!

  2. Don’t be sorry! I love apple stuff. I’m going to continue posting only apple stuff for the rest of the month. :) And this cake looks amazing! Super moist looking and love the ingredients, as always.

  3. Ronja, you should try it I though it was awesome :-)

    Texanerin, I am planing on posting a lot of apple recipes for the upcoming weeks, I am really excited :-)

  4. How’d you create the nutrition values?

  5. Your recipes turn out very tasty and healthy, love it. I made the oreos ice-cream yesterday by replacing peanut butter with nutella and it came out so good. Kids loved the extra chocolate flavor that came with nutella.

    I want to make this cake today and want to know if I can use the butter milk that I have instead of the greek yogurt. Also will wholewheat flour work instead of pastry flour? Thanks much!

    • The whole wheat flour will make the cake tougher because is more dense. I would recommend getting the pastry flour instead. You can use the plain whole wheat flour for muffins and bread instead. I don’t think the buttermilk substitution in the cake will work, it will make the batter to liquid like. Thanks for visiting!

  6. Made this over Thanksgiving (after successfully trying your Cranberry Coffee Cake). Turned out perfectly! I subbed a combo of Brown Rice Flour and GF Flour for the whole wheat pastry flour (makes it a little more dense than what I think of for a cake, but still really good). I flipped mine onto the cake plate and let it cool there overnight before taking the pan off. I used Fuji apples since I had some leftover from my cranberry sauce.
    Thanks for another great recipe!

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