Description
Crispy sweet potato rounds topped with spicy gochujang sauce. A perfect balance of sweet and spicy flavors for a quick snack or appetizer.
Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 tbsp gochujang paste
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped green onions
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with vegetable oil. Arrange in a single layer on the baking sheet.
- Bake for 20 minutes, flip, then bake another 10-15 minutes until crispy.
- In a small bowl, mix gochujang, honey, rice vinegar, soy sauce, sesame oil, and minced garlic.
- Brush the sauce over the sweet potato rounds and return to oven for 3 minutes.
- Sprinkle with sesame seeds and green onions before serving.
Notes
- For extra crispiness, broil the sweet potatoes for 1-2 minutes at the end.
- Adjust gochujang amount for more or less spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gochujang sweet potato, spicy sweet potatoes, Korean appetizer