roast sweet potato halves with gochujang cream & furikake
sweet potato quietly slipped into something spicy
ingredients
6 medium sweet potatoes, halved lengthwise
Olive oil
Salt
1½ cups sour cream
3 tbsp Kewpie mayo
4 tbsp gochujang
1 tbsp sesame oil
2 tbsps soy sauce
1 tbsp honey
2 tbsp rice vinegar
2 cloves garlic, grated
Furikake and spring onions, finely sliced to top
method
Heat oven to 200°C. Rub the sweet potato halves with olive oil, and sprinkle with salt. Arrange cut-side down across tray. Roast for 30–40 minutes, until the bottoms are caramelised and the flesh is soft.
In the meantime, make the gochujang cream. Mix sour cream, Kewpie, gochujang, sesame oil, soy, honey, vinegar, and garlic. Adjust to your taste. Refrigerate.
Lay sweet potato halves on tray and allow to cool slightly. Then add a generous dollops of gochujang cream over the sweet potatoes and top with furikake and sliced spring onions.
