Gochujang & Maple Glazed Sweet Potato Steaks
A flavorful dish featuring thick sweet potato steaks coated in a spicy-sweet glaze of gochujang and maple syrup, perfect for a delicious vegetarian meal.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the sweet potato steaks
- 2 large sweet potatoes, peeled Firm and unblemished for better texture.
- 2 tbsp olive oil A rich, fruity oil that enhances flavor.
- to taste salt & pepper Essential seasonings to amplify the dish.
For the glaze
- 2 tbsp gochujang (Korean chili paste) Adds depth and spice.
- 2 tbsp maple syrup Brings a sweet note balancing the heat.
- 1 tbsp soy sauce Savory backbone to the glaze.
- 1 tsp rice vinegar Brightens and enhances flavors.
- 1 tsp sesame oil Adds nutty richness.
- 1 clove garlic, grated (optional) For an aromatic zest.
For garnish
- to taste toasted sesame seeds Adds texture and nuttiness.
- to taste sliced scallions Creates vibrancy on the plate.
- to taste chopped cilantro or crushed peanuts (optional) Flavorful accents.
Instructions
Preparation
- Slice the sweet potatoes lengthwise into 2–3 cm thick steaks. Season both sides with olive oil, salt, and pepper.
Roasting
- Arrange the sweet potato steaks on a lined baking sheet and roast in a preheated oven at 200°C (400°F) for 25–30 minutes, flipping halfway.
Making the Glaze
- In a small bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and optional grated garlic to create the glaze.
Glaze Application
- Brush the glaze generously over both sides of the roasted sweet potato steaks and return to the oven for another 10–15 minutes.
Garnishing
- Once done, sprinkle with toasted sesame seeds, sliced scallions, and any additional optional garnishes before serving.
Notes
For a lighter version, consider using cooking spray or vegetable broth instead of olive oil. Optional spices like smoked paprika or cayenne pepper can be added to the glaze for extra heat.