Mariza Ebersohn is a South African recipe developer and food photographer whose passion for healthy and delicious cooking developed while living in the South Of France for nearly a decade. In this article, she shares her recipe for Gochujang sweet potatoes.
Table of Contents
Ingredients You’ll Need
- Medium sweet potatoes
- Gochujang Korean chili paste
- Agave or maple syrup
- Soy sauce
- Sesame oil
- Sesame seeds
- Salted toasted peanuts
- Roasted chickpeas
- Mini tomatoes (optional)
- Vegan cream cheese to serve
Dressing
- Soy sauce
- Agave or maple syrup
- Rice wine vinegar
- Sesame oil
How To Make These Gochujang Sweet Potatoes
Step 1: Mix Sweet Potato Coating
- Preheat the oven to 180 degrees Celsius. 350F
- Add the sweet potato wedges into a bowl, and mix the Gochujang paste, agave, soy sauce, sesame oil, and sesame seeds into a bowl.
Step 2: Toss Sweet Potatoes in Gochujang Mix & Bake
- Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft.
- For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, agave, and a dash of oil, mix, and bake for 10-15 minutes until crispy.
Step 3: Prepare Dressing and Chill
- Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese.
- Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds, mini tomatoes, fresh basil, and then the dressing.
Gochujang Sweet Potatoes – Recipe Card
Gochujang sweet potatoes
Ingredients
- 2 medium sweet potatoes - washed and sliced into wedges
- 1 heaped tbsp Gochujang Korean chili paste
- 1-2 tbsp Agave or maple syrup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup sesame seeds
- 1/3 cup salted toasted peanuts
- 1 cup roasted chickpeas
- Mini tomatoes - optional
- vegan cream cheese to serve
Dressing
- 1/4 cup soy sauce
- 1/4 cup Agave or maple syrup
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Preheat the oven to 180 degrees Celsius. 350F
- Add the sweet potato wedges into a bowl, and mix the Gochujang paste, agave, soy sauce, sesame oil, and sesame seeds into a bowl.
- Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft.
- For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, agave, and a dash of oil, mix, and bake for 10-15 minutes until crispy.
- Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese.
- Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds, mini tomatoes, fresh basil, and then the dressing.
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About The Author
Mariza Ebersohn is a passionate foodie who lived in the south of France for 8 years. There, she discovered her passion for a healthier way of eating and living whilst amid a foreign country and language. She delved into the creative art of food photography and recipe creation that soon became not only her therapy but her livelihood. Now, a few years later, back in her home country South Africa, Mariza wants to share this lifestyle that has changed her completely. her goal is to revolutionize the traditional way of eating into a more whole foods and wholesome way.
Find more of Mariza’s Recipes on her website and here on Best of Vegan.
