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Korean Roasted Sweet Potatoes

Korean Roasted Sweet Potatoes | BourbonandHoney.com
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Ingredients

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  • 2 tablespoons gochujang Korean chile paste
  • 1 tablespoon sesame seeds
  • 2 teaspoons olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 small clove garlic, finely chopped
  • 2 medium sweet potatoes, peeled, halved, cut into 1/4-inch thick slices
  • 1 medium onion, halved, sliced
  • White rice
  • Sliced green onions
  • Lettuce leaves

Instructions

  1. Heat oven to 425ºF. In a small bowl, mix together gochujang, sesame seeds, olive oil, brown sugar, rice vinegar, sesame oil, soy sauce and garlic, until well blended.
  2. In a large bowl, add sweet potato, onion and the gochujang mixture; toss to coat. Spoon and spread into a single layer on a rimmed baking sheet. Bake 15 minutes, toss, and bake an additional 5 to 8 minutes or until tender and the edges are browned. Serve over rice, topped with green onions. If desired, serve with lettuce as a wrap.

Nutrition

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