Gochujang Sweet Potatoes
4 servings
servings20 minutes
active time1 hour 10 minutes
total timeIngredients
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
Serving Size
-
Calories
264
Total Fat
11.1 g
Saturated Fat
3.9 g
Unsaturated Fat
-
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
4 servings
servings20 minutes
active time1 hour 10 minutes
total time