Roasted Sweet Potato Steaks with Gochujang-Maple Glaze
A vibrant and flavorful dish featuring roasted sweet potatoes drizzled with a spicy and sweet gochujang-maple glaze, perfect as a main or side dish.
Servings: 4 servings
Calories: 220kcal
Ingredients
Sweet Potato Steaks
- 2 large sweet potatoes Look for firm, unblemished potatoes.
- 2 tbsp olive oil To help achieve a crispy exterior.
- Salt & pepper For seasoning.
Gochujang-Maple Glaze
- 2 tbsp gochujang paste Adds depth and character.
- 1.5 tbsp maple syrup Liquid gold that complements the gochujang.
- 1 tbsp soy sauce Balances the sweetness.
- 1 tsp rice vinegar or lime juice Brightens the dish with acidity.
- 1 tsp sesame oil Infuses a nutty aroma.
- 1 clove garlic, minced Adds fresh aroma.
Garnishes
- Toasted sesame seeds For crunch.
- Sliced scallions For color and mild flavor.
- Fresh lime wedges To squeeze over before serving.
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Cut the sweet potatoes lengthwise into 1.5–2 cm thick 'steaks,' leaving the skin intact.
- Brush both sides of the sweet potato steaks with olive oil and season with salt and pepper.
- Arrange the steaks on a parchment-lined tray and roast for 25–30 minutes, flipping halfway through.
Making the Glaze
- In a small bowl, whisk together gochujang, maple syrup, soy sauce, vinegar, sesame oil, and minced garlic until smooth.
Final Cooking
- Once the sweet potatoes are golden and fork-tender, remove them from the oven and brush with the glaze.
- Return to the oven on broil for 3–5 minutes, watching carefully for bubbling and slight charring.
Serving
- Transfer the steaks to a serving plate, sprinkle with sesame seeds and scallions, and squeeze fresh lime juice over the top.
- Serve warm and enjoy!
Notes
Choose the right sweet potatoes for maximum flavor and texture. Modify the glaze according to personal taste for sweetness or spice levels.