# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
→ Gochujang Honey Butter
05 - 3 tablespoons unsalted butter, softened
06 - 1½ tablespoons gochujang (Korean chili paste)
07 - 2 tablespoons honey
08 - 1 teaspoon soy sauce (use tamari for gluten-free option)
09 - 1 teaspoon rice vinegar
→ Garnish
10 - 2 tablespoons chopped fresh cilantro or scallions
11 - Flaky sea salt, to taste
12 - 1 teaspoon toasted sesame seeds (optional)
# Steps to Follow:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Simmer for 15 to 18 minutes until tender but not falling apart. Drain and allow to cool slightly.
03 - Arrange sweet potatoes on the lined baking sheet and gently flatten each using the bottom of a glass or potato masher to approximately ¾ inch thickness.
04 - Drizzle olive oil over the potatoes, then season with kosher salt and black pepper. Roast for 20 to 22 minutes, flipping once halfway through, until edges are crisp and golden.
05 - Combine softened butter, gochujang, honey, soy sauce, and rice vinegar in a small bowl. Mix until smooth and well incorporated.
06 - Transfer roasted potatoes to a serving platter. While warm, spread or dollop the gochujang honey butter atop each. Sprinkle with chopped cilantro or scallions, flaky sea salt, and toasted sesame seeds if desired. Serve immediately.
