Wash the sweet potatoes thoroughly and slice them diagonally into wide pieces suitable for a canapé base. Peel if desired.

Soak the sliced sweet potatoes in cold water to remove excess starch.

Chop the kimchi finely and drain its liquid.

In a pan, stir-fry the drained kimchi with a small amount of sugar for a short time to remove moisture. Avoid overcooking to retain a crunchy texture.

Dry the soaked sweet potato slices with a kitchen towel.

Heat a lightly oiled pan and cook the sweet potato slices, flipping occasionally, until fully cooked.

Top the cooked sweet potato slices with the prepared kimchi and shredded cheese in your preferred ratio.