Looking for a new way to enjoy sweet potatoes? These gochujang roasted sweet potatoes are the perfect side dish. Sweet and a little spicy, these guys pack so much flavor in each bite!Print
Looking for a new way to enjoy sweet potatoes? These gochujang roasted sweet potatoes are the perfect side dish. Sweet and a little spicy, these guys pack so much flavor in each bite!
- 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
- ½ teaspoon salt
- 1-2 teaspoons sesame seeds
- 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 2 tablespoons oil, 2 tablespoons gochujang, 1 tablespoon rice vinegar and 2 teaspoons 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 ½ teaspoon salt and 1-2 teaspoons sesame seeds.
- Any kind of sweet potato will work here. 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.
Keywords: gochujang, sweet potatoes, roasted sweet potatoes, gochujang potatoes
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 lived off of in my 20s.
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.
Gochujang aka a flavor bomb
If you're not familiar with gochujang, I would highly suggest you stop reading this and find some asap.
Gochujang is a fermented red chili paste used in a lot of Korean cooking. It's sweet, salty and a little spicy all at once. While I believe there are various ways to make gochujang, I often just buy it from my local Asian food store. You can likely find it in your local grocery store too though!
My favorite thing about gochujang is that, like miso (another flavor bomb paste), you rarely need to supplement with a bunch of other seasonings. However, it is a bit thick on it's own so I add a little soy sauce and rice vinegar here to thin it out and make it easier to coat the sweet potatoes.
This - say it with me - flavor bomb of a paste goes well with SO much so don't worry about buying a container and then only using two tablespoons here. Use it to marinate chicken or skirt steak before cooking, stir it into soups or chili (hot tip!) or thin it out with a little water/stock and use it as a dipping sauce. The options are endless!
How to roast with gochujang
While I love using it in many forms of cooking, I think gochujang really shines when roasted because the sugar means you're pretty much guaranteed fantastic caramelization.
It's awesome on roast chicken, baked fish and vegetables like these potatoes, cauliflower and butternut squash. Just give it some time in the oven and it'll do it's thing.
A little goes a long way with gochujang paste, so you don't need much to make an impact. And as I said above, it's a bit thick on it's own so I like to thin it out with a few other things to help coat the food. In this case, soy sauce and vinegar do the trick. But even just some water or oil would be fine.
I hope y'all try this one out!