About the Recipe
It doesn't get easier than this! This slightly spicy, nutty and smoky combo is the perfect complement for mashed sweet potatoes.
Ingredients
2 pounds (1 kg) sweet potato, whole and not peeled (yet)
4 oz. jar of Cali Kitchen Sesame Gochujang Sauce
Sea salt
2 tbsp butter, melted
2 tbsp brown sugar or maple syrup
Preparation
Step 1
Preheat the oven to 375ºF (190ºC). Wrap each individual sweet potato in aluminum foil and roasted until soft, about 75 minutes.
Step 2
Once cooked (you can check by piercing the sweet potato with a fork, looking for it to slide through easily), remove the sweet potatoes from the oven and let cool. Increase the oven temperature to 425ºF (220ºC). Once slightly cooled but still warm, remove the sweet potatoes from the aluminum foil and place them in a large bowl or the bowl of a stand mixer. Mash the sweet potato with one small jar of the Cali Kitchen Sesame Gochujang Sauce. Season to taste with salt. (You can do this part far ahead of time and then store the mash in the refrigerator until 20 minutes before dinner.)
Step 3
Place the spiced sweet potato puree in an oven proof dish. Spoon the butter over the top of the sweet potatoes and then sprinkle with brown sugar or drizzle with maple syrup. If reheating, cover the dish with aluminum foil and warm for 20 minutes prior to removing the aluminum foil. Remove the foil and cook for an additional 5-10 minutes until the butter and sugar crisp up.