Spicy Gochujang Glazed Jersey Sweet Potato with Sesame Seeds

Earthy Jersey Sweet potatoes roasted to perfection and glazed with a sweet and spicy Gochujang sauce, finished with toasted sesame seeds. This is a vibrant and flavorful side dish that showcases the best of local Jersey produce with an Asian-inspired twist.

Prep Time

15 minutes

Total Time

45 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.86/serving

Season:

🌸 Spring

Meal Type:

Breakfast•Dinner•Side Dish

Cuisine:

Jersey•Asian

Cooking Style:

Roasting

Mood:

Spicy

Ingredients

Servings

2largeJersey Sweet Potatoes(Choose sweet potatoes of similar size for even cooking.)

£1.80

2tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference.)

£0.35

1tablespoonSoy Sauce(Low sodium soy sauce recommended.)

£0.05

1tablespoonHoney(Local Jersey honey if available!)

£0.15

1teaspoonSesame Oil(Adds a nutty aroma.)

£0.10

1tablespoonJersey Butter(Unsalted)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated fresh ginger)

£0.08

1tablespoonSesame Seeds(Toasted)

£0.12

2stalksSpring Onions(Thinly sliced for garnish.)

£0.50

Total Cost

£3.45

£0.86 per serving

Instructions

1.
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2.
Wash and peel the Jersey Sweet potatoes. Cut into 1-inch cubes.
3.
Toss the sweet potato cubes with 1 tablespoon of olive oil (or any neutral oil) and a pinch of salt and pepper. Spread in a single layer on the prepared baking sheet.
4.
Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
5.
While the sweet potatoes are roasting, prepare the Gochujang glaze. In a small saucepan, melt the Jersey butter over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
6.
Stir in the Gochujang, soy sauce, honey, and sesame oil. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
7.
Once the sweet potatoes are roasted, remove them from the oven and transfer them to a large bowl.
8.
Pour the Gochujang glaze over the roasted sweet potatoes and toss to coat evenly.
9.
Return the glazed sweet potatoes to the baking sheet and bake for another 5 minutes to caramelize the glaze further.
10.
Remove from the oven and sprinkle with toasted sesame seeds and sliced spring onions.
11.
Serve immediately as a side dish.

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My Notes

Nutrition Information

Nutrition per serving (250g)

295 kcal / 1234 kJ

Carbs

50g

19% of RDA

Fat

13% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

20 g

22% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

To toast sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until they are lightly golden and fragrant, about 2-3 minutes. Watch carefully, as they can burn easily.

For a smoother glaze, you can strain the sauce through a fine-mesh sieve after simmering.

Adjust the amount of Gochujang to your preferred level of spiciness.

For added depth, try adding a pinch of smoked paprika to the glaze.

Cooking Equipment

Oven

Baking sheet

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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