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Gochujang roasted sweet potatoes


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 lb sweet potatoes, cut into wedges
  • 2 tablespoons neutral oil (I use avocado!)
  • 1-2 tablespoons gochujang paste (see note below)
  • 1 tablespoon honey or sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame seeds + more for garnish
  • Flaky sea salt


  1. Preheat oven to 425.
  2. In a large bowl mix together 2 tablespoons oil, 1-2 tablespoons gochujang, 1 tablespoon honey (or sugar), 2 teaspoons soy sauce, 1/2 teaspoon salt and 2 teaspoons sesame seeds. Add 1 lb sweet potatoes and toss to combine, making sure all the pieces get coated.
  3. Arrange in a single layer on a lined baking sheet and roast for 25-30 minutes, tossing at least once, until potatoes are caramelized on the outside and tender on the inside. 
  4. When potatoes are done to your liking, remove from oven and immediately sprinkle with flaky sea salt and more sesame seeds, if desired.
  5. Serve hot!


  • Any kind of sweet potato will work here. I don't usually peel my sweet potatoes, but you can if you prefer to. I like to cut mine into wedges, but you can also cut them into rounds, cubes, etc. Just adjust the baking time as necessary depending on big the potatoes are cut.
  • Most gochujang pastes are fairly spicy so scale the amount you use up or down to suit your preference.
  • 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!)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Asian

Keywords: gochujang, sweet potatoes, roasted sweet potatoes, gochujang potatoes