GOCHUJANG ROASTED SWEET POTATOES

GOCHUJANG ROASTED SWEET POTATOES

Gochujang Roasted Sweet Potatoes are a vibrant and flavour-forward side dish that pairs the natural sweetness of sweet potatoes with the spicy, umami-rich kick of gochujang. The combination of Korean chilli paste, olive oil and a touch of honey creates a glaze that caramelises beautifully in the oven, offering crispy edges and a tender interior. This single-serving recipe is incredibly easy to prepare, requiring minimal ingredients and prep time yet delivering big flavour and nutrition. Whether you’re adding a side to a grain bowl, serving it alongside grilled proteins or enjoying it as a standalone snack, these sweet potatoes bring colour, spice and satisfaction to the table. Rich in fibre, beta-carotene and plant-based goodness, it’s the kind of dish that fits just as well into a clean eating plan as it does into your comfort food repertoire.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

Roast, Bake

OCCASION/HOLIDAY

Fall, Casual Dinner, Thanksgiving, Weeknight Meal, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Quick & Easy, Low Fat, High Fibre, Dairy-Free, Nut-Free, Vegetarian, Wheat/Gluten-Free

DISH TYPE

Side, Roasted Vegetable, Snack

INGREDIENTS

• ½ cup sweet potato, cubed

• ½ teaspoon gochujang

• ½ teaspoon olive oil

• ¼ teaspoon honey

FULL NUTRITIONAL INFORMATION

• Calories: 91 kcal

• Protein: 0.9 g

• Carbohydrates: 17.8 g

• Fat: 2.8 g

• Fibre: 2.1 g

• Sugar: 4.9 g

• Sodium: 111 mg

• Cholesterol: 0 mg

PREPARATION

• Preheat The Oven: Set your oven to 200°C (390°F) and line a small baking tray with parchment paper.

• Prepare The Sweet Potatoes: Wash and peel (if desired) and cut the sweet potatoes into even-sized cubes for consistent roasting.

• Make The Glaze: In a small bowl, whisk together the gochujang, olive oil and honey until smooth.

• Coat The Potatoes: Toss the sweet potato cubes in the glaze until thoroughly coated.

• Roast Until Tender: Spread the cubes evenly on the baking tray. Roast for 20–25 minutes, flipping halfway through, until golden and tender.

• Serve Warm: Plate and serve immediately, garnished with sesame seeds or spring onions if desired.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS

• Cut Even Cubes: Uniform size ensures even cooking and crisp edges.

• Line The Tray: Parchment prevents sticking and promotes caramelisation without burning.

• Don’t Overcrowd: Give the sweet potato space on the tray to roast rather than steam.

• Adjust Spice To Taste: Use more or less gochujang depending on your heat preference.

• Watch Closely: Honey can cause quick browning, which keeps an eye on the last 5 minutes.

VARIATIONS

• Vegan Alternative: Use maple syrup or agave instead of honey for a fully vegan version.

• Garlic Boost: Add a pinch of garlic powder or minced fresh garlic to the glaze.

• Add Herbs: Sprinkle chopped coriander or parsley for a fresh finish.

• Protein Add-On: Serve alongside tofu, grilled chicken or lentils for a complete meal.

• Crunchy Finish: Add chopped almonds or roasted sunflower seeds for texture contrast.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in a sealed container for up to 3 days.

• Reheating: Reheat in the oven or air fryer to restore crispness and avoid microwaving if possible.

• Freezing Not Ideal: The texture of roasted sweet potatoes becomes mushy after freezing.

• Prep Ahead: Cube sweet potatoes and mix the glaze in advance. Store separately and combine just before roasting.