Gogoma (Steamed Sweet Potatoes)

Three years ago, my angel quite eating gogoma (sweeet potatoes) when we discovered a potato allergy. The allergy appeared small in testing but as we observed her reactions, we realized that even touching a potato set off a strong reaction. Well, exciting news! After a blood test returned negative for potato allergies, we have been observing our angel for reactions after eating this versatile tuber and found none. While I will still control how much potato and what kinds of potatoes we eat until I am absolutely confident, I am not sure which potato to cook first! Should I cook french fries, hashbrowns …. or something Korean like KamJa JoLim? Let's steam Gogoma!

Gogoma, or sweet potatoes, are a relative of the white potato. It has a white or yellowy flesh with white or red skin. In the southern part of the United States, yams are often referred to as sweet potatoes. These yams have an orange flesh with red skin and are not actually a potato, at all. 
In Korea, gogoma are eaten as a snack in the home or around a campfire. They may be steamed in your kitchen or wrapped in aluminum foil and roasted in a fire. Gogoma make a simple, delicious and nutritional snack.

Steamed Gogoma

2 Cups of water
steamer
3 gogoma

1. Place the water in your steamer and begin to heat on medium heat.
2. Wash the gogoma and place in your steamer basket.
3. Place the steamer over the water and cover with a lid.
4. Allow to steam for 30 minutes to one hour depending on the size of the potatoes.
5. Once they are soft all the way through, remove from steamer and allow to cool slightly.
6. Gently rub away the skin and enjoy the soft, sweet flesh.
7. They potatoes are delicious warm or cold at any time of the day!