It will come as no surprise to anyone that’s been here for a little while that when it comes to sweet potatoes, I like them spicy.
Actually, let me rephrase: I like them to be undeniably SAVORY. I’m not saying they need to blow your head off. I am saying I will run away if you try to put marshmallows on top of my sweet potatoes.
Please don’t do that.
With that said, I love love sweet potatoes. Mostly roasted. Sometimes mashed. I make it work.
One of my favorite meals is roasted sweet potatoes dipped in ketchup. Yes, I said meal. I can take down a whole pan of the stuff if there’s nothing else around. Generally, I just sprinkle them with my “house seasoning” and roast them until they’re a little crispy. I don’t even like ketchup that much but I am all about it with these. It’s a non-recipe, but one I basically live off of.
I don’t even know if that’s good for you, but I do know life is too short to worry about eating too much of a VEGETABLE.
Today I’m sharing a version that takes a little more work (by that I mean it has like 3 extra ingredients), but is so so worth it. If you’re not familiar with gochujang, I would highly suggest you stop reading this and find some asap. Yes, it’s a little spicy but it’s also a little sweet and tangy, thanks to a little fermentation (food science wins again!). Best of all, because it’s such a flavor bomb on its own you rarely need to supplement with a bunch of other seasonings. This, of course, cuts down on prep time giving you more time to watch and love Queer Eye.
- 1 large sweet potato
- 2 tablespoons oil (either vegetable, canola or coconut will work great)
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1–2 teaspoons sesame seeds
- salt to taste
- Preheat oven to 425.
- Cut your sweet potato into whatever shape you like – I generally do either half moons or fry shapes, but you could also cut them into smaller bite-sized pieces.
- In a large bowl mix together the oil, gochujang, rice vinegar and soy sauce. Add the sweet potatoes and toss to combine, making sure all the pieces get coated.
- Arrange in a single layer on a baking sheet and bake for 25-30 minutes, tossing at least once. The time this takes will depend on the size you cut the potatoes and how cooked you like them! Start checking around 15 minutes and go from there.
- When potatoes are done to your liking, remove from oven and immediately sprinkle with salt and sesame seeds.
I don’t usually peel my sweet potatoes, but you can if you prefer to.
This recipe is super easy to scale up for a crowd, although you might have to use a couple of baking sheets to ensure everything stays in one layer (to ensure maximum crispiness!)
These are best hot, but honestly still good at room temp.