Gochujang Glazed Sweet Potato & Persimmon Bites

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Peel sweet potatoes and cut them into 1-inch cubes. Peel, core, and cut persimmons into 1-inch cubes.

   ~10 min
3. 3

   Spread sweet potato cubes on one half of the prepared baking sheet and persimmon cubes on the other half. Drizzle both with a little oil (optional) and toss to coat.

   ~5 min
4. 4

   Roast sweet potatoes for 20 minutes, then add persimmons and roast for another 15-20 minutes, or until tender and slightly caramelized.

   ~35 min
5. 5

   While the fruits are roasting, whisk together gochujang, honey, soy sauce, sesame oil, and rice vinegar in a small saucepan over medium-low heat. Stir until the glaze is smooth and slightly thickened, about 3-5 minutes.

   ~5 min
6. 6

   Once roasted, transfer the sweet potato and persimmon cubes to a mixing bowl. Pour the gochujang glaze over the fruits and gently toss to coat evenly.

   ~2 min
7. 7

   Sprinkle with sesame seeds and serve warm.