Roasted Sweet Potato Steaks with Gochujang-Maple Glaze
This recipe transforms sweet potatoes into a flavorful dish with a spicy gochujang-maple glaze, offering a delightful balance of earthy sweetness and umami richness.
Servings: 4 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 2 large sweet potatoes Scrubbed clean, skins left on
- 2 tbsp olive oil For brushing the potatoes
- to taste salt & pepper
Glaze Ingredients
- 2 tbsp gochujang paste Spicy, savory Korean chili paste
- 1.5 tbsp maple syrup For sweetness
- 1 tbsp soy sauce Adds umami flavor
- 1 tsp rice vinegar or lime juice For acidity
- 1 tsp sesame oil Adds nutty flavor
- 1 clove garlic Minced for the glaze
Garnish
- toasted sesame seeds For garnish
- sliced scallions For garnish
- fresh lime wedges For serving
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Cut the sweet potatoes lengthwise into 1.5–2 cm thick steaks.
- Brush both sides of the sweet potato steaks generously with olive oil and season with salt and pepper.
- Place the steaks on a parchment-lined baking tray.
Roasting
- Roast the sweet potato steaks for 25–30 minutes, flipping halfway through.
- While the potatoes are roasting, whisk together the gochujang, maple syrup, soy sauce, rice vinegar or lime juice, sesame oil, and minced garlic in a small bowl.
Glazing
- Once the sweet potatoes are fork-tender, remove them from the oven and brush them generously with the glaze.
- Return the potatoes to the oven on the broil setting for 3–5 minutes, watching closely until they bubble and slightly char.
Serving
- Transfer the sweet potato steaks to a serving plate, sprinkle with toasted sesame seeds and sliced scallions.
- Serve with fresh lime wedges.
Notes
Choose uniform-sized sweet potatoes for even cooking. Ensure your oven is fully preheated to achieve a golden exterior. Be gentle when flipping the potatoes to maintain their shape.