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.
- 1 1/2 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 1/2 tbsp water
- Green onions, sliced
- Black and white sesame seeds
- Kewpie mayo, optional but highly recommended
- Preheat the oven to 425°F (220°C) and grease the inside of a 9×13-inch (23 x 33 cm) baking dish with the neutral oil.
- Wash and dry the sweet potatoes then cut into 1/2 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).
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.
- Serving Size: 1 serving
- Calories: 264
- Sugar: 9.2 g
- Sodium: 221.9 mg
- Fat: 11.1 g
- Carbohydrates: 39.9 g
- Fiber: 7.5 g
- Protein: 3.8 g
Keywords: gochujang sweet potatoes, gochujang potatoes, gochujang baked sweet potatoes