Ingredients:
4 sweet potatoes
2 tbsp gochujang (Korean chili paste)
4 tbsp olive oil
1 tbsp maple syrup
1 tbsp rice wine vinegar
1/2 tbsp coarse sea salt
2 tsp roasted sesame seeds
Procedure:
Preheat oven to 475 degrees Fahrenheit
Chop the 4 sweet potatoes into bite-sized portions and place them in a large bowl
Add the other ingredients including the 2 tbsp gochujang (Korean chili paste), 4 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp rice wine vinegar, and ½ tbsp coarse sea salt to it
Remember to not add the sesame seeds
Place the lid of a pot (large enough to cover the entire bowl) and shake vigorously to ensure sweet potatoes are evenly coated
Place the potatoes in one layer on a baking sheet sprayed generously with cooking oil (use two trays if necessary)
Place on the low rack of the oven and cook for 15-17 minutes
Flip the potatoes and place them back in the oven to cook for an additional 5-7 minutes, until evenly browned
Sprinkle 2 tsp of sesame seeds before serving.
