# 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)
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)
# Step-by-Step Guide:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 to 18 minutes, until fork-tender but still intact. Drain and let cool slightly.
03 - Arrange the sweet potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently flatten each to approximately ¾ inch thickness.
04 - Drizzle olive oil over the smashed sweet potatoes and season evenly with kosher salt and black pepper.
05 - Roast for 20 to 22 minutes, flipping halfway through, until edges are crisp and golden brown.
06 - In a small bowl, whisk together softened butter, gochujang, honey, soy sauce, and rice vinegar until smooth.
07 - Transfer roasted sweet potatoes to a serving platter. Generously spoon or brush with gochujang honey butter while hot. Sprinkle with chopped cilantro or scallions, flaky sea salt, and toasted sesame seeds if desired. Serve immediately.
