Gochujang Glazed Sweet Potato Bites with Toasted Sesame Crumble

Instructions

1. 1

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

2. 2

   Peel the sweet potatoes and cut them into 1-inch cubes.

   ~5 min
3. 3

   In a mixing bowl, toss the sweet potato cubes with olive oil, salt, and black pepper until evenly coated.

   ~2 min
4. 4

   Spread the sweet potato cubes in a single layer on the prepared baking sheet.

   ~2 min
5. 5

   Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.

   ~25 min
6. 6

   While the sweet potatoes are roasting, prepare the glaze. In a small saucepan over medium heat, whisk together gochujang, honey, rice vinegar, soy sauce, and garlic powder. Cook for 2-3 minutes until slightly thickened.

   ~5 min
7. 7

   Once the sweet potatoes are roasted, remove them from the oven and transfer them to the mixing bowl. Pour the gochujang glaze over the warm sweet potatoes and toss gently to coat.

   ~2 min
8. 8

   Return the glazed sweet potatoes to the baking sheet and bake for another 5 minutes, or until the glaze is caramelized and sticky.

   ~5 min
9. 9

   Remove from oven, sprinkle with toasted sesame seeds, and squeeze fresh lime juice over the top. Serve immediately.

   ~1 min