Gochujang & Maple Glazed Sweet Potato Steaks
Transform humble sweet potatoes into a sumptuous dish with this Gochujang & Maple glaze, beautifully balancing sweet and spicy flavors.
Servings: 4 servings
Calories: 250kcal
Ingredients
Sweet Potato Steaks
- 2 large large sweet potatoes Vibrant orange flesh, creamy texture, and sweet undertones.
- 2 tbsp olive oil Rich and fruity, adding depth to the dish.
- Salt & pepper Essential seasonings to elevate flavors.
Gochujang Glaze
- 2 tbsp Gochujang Irresistibly spicy and umami-filled.
- 2 tbsp maple syrup Naturally sweet, complements the dish perfectly.
- 1 tbsp soy sauce Enhances the umami flavors.
- 1 tsp rice vinegar Adds gentle acidity.
- 1 tsp sesame oil Provides a nutty aroma.
- 1 clove garlic, grated Optional for an aromatic punch.
Garnishes
- toasted sesame seeds For garnish, adds crunch.
- sliced scallions For garnish, adds flavor.
- chopped cilantro or crushed peanuts Optional for texture and freshness.
Instructions
Preparation
- Slice the sweet potatoes lengthwise into 2–3 cm thick 'steaks'. Brush with olive oil and season with salt and pepper.
Roasting
- Place the sweet potato steaks on a lined baking sheet and roast at 200°C (400°F) for 25–30 minutes, flipping halfway.
Making the Glaze
- In a small bowl, whisk together Gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and garlic until smooth.
Applying the Glaze
- Brush the glaze over the sweet potatoes and return to the oven for another 10–15 minutes, watching for bubbling edges.
Serving
- Serve hot, generously sprinkled with toasted sesame seeds, sliced scallions, and optional garnishes.
Notes
Choose sweet potatoes that are heavy for their size for high moisture content. Pay attention during the glazing stage to avoid burning.