Gochujang & Maple Glazed Sweet Potato Steaks
Delicious sweet potato steaks glazed with spicy gochujang and sweet maple syrup, perfect for any occasion.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Sweet Potato Steaks
- 2 large sweet potatoes, peeled Creamy, vibrant, and slightly sweet.
- 2 tbsp olive oil A rich, fruity oil that enhances sweetness.
- Salt & pepper Essential seasoning for flavor.
For the Glaze
- 2 tbsp gochujang (Korean chili paste) Spicy, umami-rich paste.
- 2 tbsp maple syrup Natural sweetness that balances heat.
- 1 tbsp soy sauce Adds savory richness.
- 1 tsp rice vinegar Brightens the glaze.
- 1 tsp sesame oil Brings a warm aroma.
- 1 clove garlic, grated (optional) Enhances flavor.
For Garnish
- Toasted sesame seeds Adds texture and visual appeal.
- Sliced scallions Adds freshness.
- Chopped cilantro or crushed peanuts (optional) For added flavor and crunch.
Instructions
Preparation
- Slice each sweet potato lengthwise into 2–3 cm thick steaks. Brush lightly with olive oil, and season generously with salt and pepper.
Roasting
- Place sweet potato steaks on a lined baking sheet. Roast in a preheated oven at 200°C (400°F) for 25–30 minutes, flipping halfway through, until tender with a golden-brown crust.
Making the Glaze
- In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and grated garlic (if using) until smooth.
Final Roasting
- Brush the glaze generously over both sides of each steak. Return to the oven for another 10–15 minutes until bubbly and slightly charred.
Serving
- Remove from oven and sprinkle with toasted sesame seeds, sliced scallions, and optional herbs or nuts.
Notes
Consider preheating the oven and keeping a close watch while roasting to avoid burning. Allowing the glaze to develop before applying it enhances flavor.