Spicy Korean-Style Roasted Sweet Potatoes

Sweet, spicy, and irresistibly caramelized, these roasted sweet potatoes deliver intense flavor in an easy-to-follow recipe.

Ingredients:

• 3 large sweet potatoes, cut into 1½-inch chunks
• Avocado oil spray (or drizzle avocado oil)
• 1 tbsp avocado oil (for wok)
• 2 tbsp Vietnamese chili paste (Huy Fong Sambal Oelek Chili Paste)
• 1–2 tbsp gochujang (adjust for preferred spice)
• 3 tbsp raw sugar
• ¼ cup toasted sesame seeds (or more, to taste)
• Sea salt, to taste

Instructions:

1. Preheat your convection oven to 420°F. Line a baking sheet with parchment paper.
2. Spray or lightly coat sweet potato chunks with avocado oil and sprinkle with sea salt.
3. Roast sweet potatoes for 15–30 minutes until tender but firm enough to hold shape. Check regularly after 15 minutes to avoid overcooking.
4. While potatoes roast, heat 1 tbsp avocado oil in a wok over medium heat. Add Vietnamese chili paste, raw sugar, and gochujang. Stir continuously until ingredients are combined and sugar dissolves.
5. Once sweet potatoes are roasted, add them immediately into the wok. Toss gently but thoroughly, coating evenly with spicy sauce.
6. Sprinkle generously with toasted sesame seeds and toss again.
7. Transfer sweet potatoes back onto the parchment-lined baking sheet. Roast for an additional 2–5 minutes until caramelized and slightly crisp around the edges. Keep an eye to prevent burning.
8. Remove from oven and let cool directly on the pan to enhance texture.

Expert Tips:

• Ensure sweet potatoes are spread in a single, uncrowded layer for proper caramelization.
• Adjust the amount of gochujang and chili paste based on your spice preference.
• Toast sesame seeds lightly in a dry pan for enhanced flavor.
• Letting sweet potatoes cool slightly on the pan helps them develop a perfect balance between crisp edges and soft interiors.

Print Recipe

Spicy Korean-Style Roasted Sweet Potatoes

Author: Taiger

Servings: 6

Ingredients

Servings

• 3 Sweet Potatoes
• 1 tbsp Avocado oil
• 1-2 tbsp Vietnamese chili paste (adjust for preferred spice)
• 1-2 tbsp Gochujang (adjust for preferred spice)
• 3 tbsp Raw Sugar
• ¹⁄₄ cup Toasted Sesame seeds
• 1-2 tsp salt (To taste)

Instructions

1. Cut sweet potatoes into 1½-inch chunks.

1. Preheat your convection oven to 420°F. Line a baking sheet with parchment paper.
2. Spray or lightly coat sweet potato chunks with avocado oil and sprinkle with sea salt.
3. Roast sweet potatoes for 15–30 minutes until tender but firm enough to hold shape. Check regularly after 15 minutes to avoid overcooking.
4. While potatoes roast, heat 1 tbsp avocado oil in a wok over medium heat. Add Vietnamese chili paste, raw sugar, and gochujang. Stir continuously until ingredients are combined and sugar dissolves.
5. Once sweet potatoes are roasted, add them immediately into the wok. Toss gently but thoroughly, coating evenly with spicy sauce.
6. Sprinkle generously with toasted sesame seeds and toss again.
7. Transfer sweet potatoes back onto the parchment-lined baking sheet. Roast for an additional 2–5 minutes until caramelized and slightly crisp around the edges. Keep an eye to prevent burning.
8. Remove from oven and let cool directly on the pan to enhance texture.