Gochujang Sweet Potatoes

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

1 1/2 pounds (680 g) sweet potatoes

1 tbsp neutral oil (vegetable, canola, etc.)

3 tbsp gochujang

1 tbsp rice vinegar

2 tbsp toasted sesame oil

1 tsp gochugaru (Korean chili flakes)

1 tsp low-sodium soy sauce

1 tsp honey

3 cloves garlic, minced

1 1/2 tbsp water

Green onions, sliced

Black and white sesame seeds

Kewpie mayo, optional but highly recommended

Directions

Preheat the oven to 425°F (220°C) and grease the inside of a 9×13-inch (23 x 33 cm) baking dish with the neutral oil.

Wash and dry the sweet potatoes then cut into 1/2 inch (1-2 cm) rounds. Add them to the baking dish.

In a bowl, combine the gochujang, rice vinegar, sesame oil, gochugaru, soy sauce, honey, garlic, and water. Mix until smooth then pour over the sweet potato rounds. Use food-safe gloves to evenly coat the potatoes on both sides and spread them in a single layer in the pan, trying not to overlap too much.

Cover the baking dish with foil and bake for 45 minutes. Uncover the dish and continue baking for 5 more minutes until tender and caramelized. Use oven mitts when uncovering as their will be hot steam that escapes from the dish.

Transfer to a serving plate and top with sliced green onions and black and white sesame seeds. Serve warm with a side of kewpie mayo (optional).

Nutrition

• Calories: 264
• Total Fat: 11.1 g
• Saturated Fat: 3.9 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 221.9 mg
• Total Carbohydrate: 39.9 g
• Dietary Fiber: 7.5 g
• Total Sugars: 9.2 g
• Protein: 3.8 g