# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Gochujang Honey Butter
05 - 3 tbsp unsalted butter, softened
06 - 1½ tbsp gochujang (Korean chili paste)
07 - 2 tbsp honey
08 - 1 tsp soy sauce (use tamari for gluten-free)
09 - 1 tsp rice vinegar
→ Garnish
10 - 2 tbsp chopped fresh cilantro or scallions
11 - Flaky sea salt, to taste
12 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15 to 18 minutes until fork-tender but still firm. Drain and allow to cool slightly.
03 - Arrange sweet potatoes on the prepared baking sheet. Gently flatten each to approximately ¾-inch thickness using the bottom of a glass or potato masher.
04 - Drizzle flattened sweet potatoes with olive oil, then season evenly with kosher salt and freshly ground black pepper.
05 - Roast in the preheated oven for 20 to 22 minutes, flipping halfway through, until edges turn crisp and golden.
06 - In a small bowl, combine softened butter, gochujang, honey, soy sauce, and rice vinegar. Stir until smooth and well blended.
07 - Transfer roasted sweet potatoes to a serving dish. While warm, brush or dollop generously with the gochujang honey butter. Sprinkle with chopped cilantro or scallions, flaky sea salt, and toasted sesame seeds if desired. Serve immediately.
