Roasted Sweet Potato Steaks with Gochujang-Maple Glaze
A stunning dish that transforms sweet potatoes into tender, caramelized steaks, enhanced by a savory-sweet gochujang-maple glaze.
Servings: 4 servings
Calories: 250kcal
Ingredients
Sweet Potato Steaks
- 2 large sweet potatoes Scrubbed clean
- 2 tbsp olive oil Rich and fruity aroma
- to taste salt & pepper For seasoning
Gochujang-Maple Glaze
- 2 tbsp gochujang paste Korean staple
- 1.5 tbsp maple syrup Adds sweetness
- 1 tbsp soy sauce Savory essence
- 1 tsp rice vinegar or lime juice Adds brightness
- 1 tsp sesame oil Enhances aromatic quality
- 1 clove garlic Minced
Garnishes
- to taste toasted sesame seeds For garnish
- to taste sliced scallions For garnish
- to taste fresh lime wedges For garnish
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Cut the sweet potatoes lengthwise into 1.5–2 cm thick 'steaks', keeping the skin on.
- Brush both sides with olive oil and season with salt and pepper.
Roasting
- Place the steaks on a parchment-lined tray and roast for 25–30 minutes, flipping halfway.
Preparing the Glaze
- In a small bowl, whisk together gochujang, maple syrup, soy sauce, vinegar, sesame oil, and minced garlic until smooth.
Finishing Touches
- Remove sweet potatoes from the oven and generously brush with the glaze.
- Return to oven and broil for 3–5 minutes until bubbling and slightly charred.
- Transfer to a serving plate, sprinkle with sesame seeds, scallions, and squeeze lime juice over the top.
Notes
Ensure to season the sweet potatoes adequately and cut them uniformly for even cooking. Store leftovers in an airtight container for up to 3 days.