Dinner & A Book

Korean Roasted Sweet Potatoes – 2 -3 servings

2 T gochujang (Korean chile paste)
1 T sesame seeds
2t olive oil
2 t brown sugar
1 t rice vinegar
½ t sesame oil
½ t soy sauce
1 small garlic glove, finely chopped
2 medium Asian sweet potatoes peeled, halved, cut into ¼-in slices
1 medium onion halved, sliced
Sliced green onions as garnish
Serve on bed of white rice or lettuce, greens

Heat over to 425o. In small bowl mix gochujang, sesame seeds, olive oil, brown sugar, rice vinegar, sesame oil, soy sauce and garlic until well mixed.

In a mixing bowl, add sweet potato slices, onion, and the sauce mixture; toss to coat.

Spoon and spread into a single layer on a cookies sheet. Bake 15 minutes, toss and bake and additional 5-8 minutes until edges are brown. Serve over rice or greens. Top with sliced green onions.