Crispy Korean Spiced Sweet Potato Wedges Recipe

About this recipe

These golden sweet potato wedges are crispy on the outside and tender inside, coated in a flavorful gochujang-spiced glaze for a perfect blend of sweet, spicy, and savory.

Ingredients

• 140G Sichuan Sweet Potato Noodle, 140G
• 250 G Sempio Gochujang
• 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch
• - Sweet Potatoes
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel the sweet potatoes and cut them into evenly sized wedges for uniform cooking.
3. 3. In a small bowl, mix gochujang, soy sauce, sesame oil, garlic powder, and paprika to create a flavorful glaze.
4. 4. Toss the sweet potato wedges with rice flour to lightly coat them for extra crispiness.
5. 5. Drizzle the glaze over the wedges and mix well to ensure even coating on all sides.
6. 6. Place the wedges on the prepared baking tray, ensuring they are spaced out for proper roasting.
7. 7. Bake in the oven for 20-25 minutes, flipping halfway through for even crisping.
8. 8. During the last 5 minutes, sprinkle sesame seeds over the wedges for added crunch and nutty flavor.
9. 9. Remove the wedges from the oven and let them cool slightly before serving.
10. 10. Garnish with finely chopped spring onions for a fresh and vibrant finish.