Description

Gochujang Sweet Potato Casserole is a delightful fusion of sweet and spicy flavors that elevates your holiday table. Creamy sweet potatoes are roasted to perfection and coated with a luscious Gochujang glaze, creating an unforgettable dish that will have everyone reaching for seconds. This casserole brings warmth and joy to any gathering, making it the perfect centerpiece for festive meals or cozy dinners.

Ingredients

Scale

4 cups sweet potatoes, peeled and chopped (about 2 large)
1/4 cup Gochujang
1 cup full-fat coconut milk
2 tbsp brown sugar
1 tsp garlic powder
2 tbsp low-sodium soy sauce
Fresh cilantro for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Peel and chop sweet potatoes into uniform pieces.
Spread sweet potatoes on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until tender.
In a bowl, mix Gochujang, coconut milk, brown sugar, garlic powder, and soy sauce to create the sauce.
Transfer roasted sweet potatoes to a large bowl, pour the sauce over them, and gently toss to coat.
Return mixture to a baking dish and bake at 375°F (190°C) for an additional 20 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: Korean

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 220
Sugar: 8g
Sodium: 300mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: - For a milder dish, substitute Gochujang with sriracha. - Add nuts for extra crunch or fresh herbs for added brightness. - Leftovers can be stored in an airtight container for up to three days; reheat in the oven at 350°F.