Korean Spiced Roasted Sweet Potatoes

Yield: 5 Servings (8 oz. each)

Yield: 5 Servings (8 oz. each)

Sweet potatoes marinated in a punchy sweet-hot gochujang sauce and roasted until caramelized and tender. Serve these as an appetizer or side with two housemade dipping sauces.

Sweet Potatoes:

Ingredient	Weight	Measure
Vegetable oil	1 1/2 fl. oz.
Gochujang (Korean red pepper paste)		2 Tbsp.
Soy sauce	1 fl. oz.
Honey		2 Tbsp.
Sesame oil		2 tsp.
Rice vinegar		2 tsp.
Garlic powder		1 tsp.
Onion powder		1 tsp.
Ginger, ground		1/2 tsp.
Salt		to taste
Pepper		to taste
Simplot RoastWorks®: Roasted Sweet Potatoes	40 oz.	1 bag
Sesame seeds		as garnish
Green onion		as garnish

Dipping Sauce 1:

Ingredient	Weight	Measure
Soy sauce	4 fl. oz.
Rice vinegar	1 fl. oz.
Honey		2 Tbsp.
Sesame oil		2 tsp.
Gochujang (Korean red pepper paste)		2 tsp.
Garlic, minced		2 tsp.
Ginger, fresh, grated		2 tsp.

Dipping Sauce 2:

Ingredient	Weight	Measure
Mayonnaise		1 cup
Gochujang (Korean red pepper paste)		2 Tbsp.
Rice vinegar	1 fl. oz.
Soy sauce		2 tsp.
Sesame oil		2 tsp.
Honey		2 tsp.
Garlic, minced		2 tsp.
Ginger, fresh, grated		2 tsp.

Preparation Instructions:

Step 1

Preheat convection oven to 325°F.

Step 2

In a large bowl, whisk together the oil, Gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic powder, onion powder, ginger and salt and pepper. Add in the sweet potatoes and toss to coat well. Place potatoes on a foil-lined sheet pan and roast in a 325°F convection oven 15-20 minutes until tender and caramelized, stirring half way through. Hold warm.

Step 3

For Dipping Sauce 1; whisk all ingredients together until well combined. For Dipping Sauce 2; whisk all ingredients together until well combined.

Step 4

For each portion, serve 8 oz. warm sweet potatoes with 1 fl.oz. Dipping Sauce 1, and 2 oz. Dipping Sauce 2. Garnish with sesame seeds and green onions.