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Gochujang & Maple Glazed Sweet Potato Steaks

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A delightful dish that combines the natural sweetness of sweet potatoes with a spicy and sweet glaze, perfect as a side or main vegetarian meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Korean, Vegetarian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 large sweet potatoes, peeled
  • 2 tbsp olive oil
  • to taste Salt & pepper
For the glaze
  • 2 tbsp gochujang (Korean chili paste) Adjust for spiciness
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, grated (optional)
For garnish
  • Toasted sesame seeds
  • Sliced scallions
  • Chopped cilantro or crushed peanuts (optional)

Method
 

Preparation
  1. Slice sweet potatoes lengthwise into 2–3 cm thick 'steaks.' Brush with olive oil and season with salt and pepper.
Cooking
  1. Place on a lined baking sheet and roast at 200°C (400°F) for 25–30 minutes, flipping halfway, until tender and starting to brown.
  2. Whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and garlic until smooth.
  3. Brush glaze over both sides of each steak and return to oven for another 10–15 minutes, until edges are bubbling and lightly charred.
Serving
  1. Serve hot, sprinkled with sesame seeds, scallions, and optional herbs or nuts.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 5g

Notes

These sweet potato steaks are best enjoyed fresh out of the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

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