Gochujang Sweet Potatoes

4 servings


20 minutes

active time

1 hour 10 minutes

total time


1 1/2 pounds (680 g) sweet potatoes

1 tbsp neutral oil (vegetable, canola, etc.)

3 tbsp gochujang

1 tbsp rice vinegar

2 tbsp toasted sesame oil

1 tsp gochugaru (Korean chili flakes)

1 tsp low-sodium soy sauce

1 tsp honey

3 cloves garlic, minced

1 1/2 tbsp water

Green onions, sliced

Black and white sesame seeds

Kewpie mayo, optional but highly recommended


Preheat the oven to 425°F (220°C) and grease the inside of a 9×13-inch (23 x 33 cm) baking dish with the neutral oil.

Wash and dry the sweet potatoes then cut into 1/2 inch (1-2 cm) rounds. Add them to the baking dish.

In a bowl, combine the gochujang, rice vinegar, sesame oil, gochugaru, soy sauce, honey, garlic, and water. Mix until smooth then pour over the sweet potato rounds. Use food-safe gloves to evenly coat the potatoes on both sides and spread them in a single layer in the pan, trying not to overlap too much.

Cover the baking dish with foil and bake for 45 minutes. Uncover the dish and continue baking for 5 more minutes until tender and caramelized. Use oven mitts when uncovering as their will be hot steam that escapes from the dish.

Transfer to a serving plate and top with sliced green onions and black and white sesame seeds. Serve warm with a side of kewpie mayo (optional).


Serving Size




Total Fat

11.1 g

Saturated Fat

3.9 g

Unsaturated Fat


Trans Fat

0 g


0 mg


221.9 mg

Total Carbohydrate

39.9 g

Dietary Fiber

7.5 g

Total Sugars

9.2 g


3.8 g

4 servings


20 minutes

active time

1 hour 10 minutes

total time
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