These Gochujang Sweet Potatoes are sweet, savory, and have just the right amount of kick. They’re baked in the oven and caramelized in a spicy gochujang sauce.
This is hands down one of our favorite side dishes to date! There’s minimal prep time, it’s incredibly simple to make, and the flavors are out of this world.
To make these gochujang sweet potatoes, we made a sauce loosely inspired by ssamjang which is a spicy Korean dipping sauce made with gochujang and doenjang (fermented soy bean paste).
All you need to do is cover sliced sweet potato rings with the sauce and bake them in the oven until tender. We like to finish them off with green onions, black and white sesame seeds, and serve them with a side of kewpie mayo.
For more Asian-inspired dishes, try our Miso Salmon Bowls with Wasabi Mayo.
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Why You’ll Love This Recipe
- Korean-Inspired Flavors: The gochujang and gochugaru are tasty red pepper ingredients that are featured in many Korean recipes. They’re in the sauce alongside other staples in Korean cuisine that are just plain delicious together.
- Balanced: The sweetness of the potatoes compliments the spicy umami flavors of the sauce. And the green onions add an element of freshness and texture.
- Minimal Cleanup: Nothing to do with the taste, but always a plus! The only big dishes you need are a bowl, a baking dish, and a plate for serving.
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Sweet Potatoes: You’ll need 1 ½ pounds or about 2 medium sweet potatoes.
- Neutral Oil: We use vegetable oil, but you can use any neutral oil like avocado oil, canola, or light olive oil.
- Gochujang: You can find this fermented red pepper paste in a well-stocked grocery store near the soy sauce.
- Gochugaru: Spicy Korean chili powder, not to be confused with gochujang!
- Toasted Sesame Oil: It gives the sauce a bit of nuttiness.
- Rice Vinegar: This adds a slight tang to the sauce.
- Soy Sauce: Use low-sodium soy sauce or your dish might be too salty.
- Honey: This helps to balance out all the flavors.
- Garlic: You’ll need 3 large cloves of minced garlic.
- Water: For thinning out the sauce.
- Green Onions: To get the same shape as ours, cut them at a steep angle.
- Black and White Sesame Seeds: Garnish the finished dish with a generous sprinkle of both sesame seeds.
Step-by-Step Instructions
STEP 1: Prep the potatoes. Wash the sweet potatoes and slice them into ½ inch (1-2 cm) medallions. Grease a 9×13 inch baking dish with oil and toss in the potatoes.
STEP 2: Make the sauce. In a small bowl, combine all the ingredients for the sauce.
STEP 3: Coat the sweet potatoes. Drizzle the gochujang sauce evenly over the sweet potatoes and use food-safe gloves to fully coat them on all sides. Spread them into an even layer in the baking dish, trying not to overlap too much.
STEP 4: Bake. Cover the dish with foil and bake the sweet potatoes for 45 minutes at 425°F (220°C). Carefully remove the foil and bake uncovered for another 5 minutes until tender and caramelized.
STEP 5: Garnish. Top with sliced green onions and black and white sesame seeds.
Expert Tips
- Add a side of kewpie mayo. We HIGHLY recommend eating these potatoes with a side or drizzle of kewpie mayo. The creamy smoothness of it really amps up the whole dish.
- Wear oven mitts when uncovering the potatoes. All that steam built up underneath escapes as quickly as it can, and it’s HOT. Be careful when taking off the foil and use oven mitts for extra protection.
FAQ
We found both at our local grocery store in the Asian section and in the spice aisle. You can also find them at an Asian grocery store or online.
No. We don’t peel our sweet potatoes for this recipe, but you can if that’s your preference.
Serving
These gochujang sweet potatoes are pretty versatile and go with a plethora of other dishes. Here are a few ideas of what to pair with them:
- Roasted or Grilled Chicken: It goes with just about anything and this side dish is no exception.
- Thanksgiving/Christmas Dinner: Spice things up a bit by adding these to your holiday dinner menu.
- Fish: Salmon, mackerel, and sea bass are all good options.
- Pork: A juicy baked pork loin would be amazing with these potatoes.
Storage
Store these in an airtight container and keep them in the fridge for up to 3 days. They’re best fresh since they’re topped with green onions, but you can always chop fresh ones after reheating.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Gochujang Sweet Potatoes
Equipment
- 9x13-inch (23x33 cm) Baking Dish
Ingredients
- 1 ½ 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 ½ tbsp water
Serving:
- Green onions sliced
- Black and white sesame seeds
- Kewpie mayo optional but highly recommended
Instructions
- Preheat the oven to 425°F (220°C) and grease the inside of a 9x13-inch (23 x 33 cm) baking dish with the neutral oil.
- Wash and dry the sweet potatoes then cut into ½ 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).
Notes
- Storage: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Add fresh green onions after reheating.
- If scaling up, just note the sweet potatoes in weight (grams) do not increase when using the scale function.
Sue says
Amazing! Used half of the gochujang but still deicious!
Fanciful Eats says
Happy you enjoyed it! Thanks for leaving a review!