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Togarashi Sweet Potatoes
Togarashi Sweet Potatoes
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Ingredients
- 3 sweet potatoes
- 1 tablespoon vegetable oil
- 3 tablespoons gochujang
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame oil
-
1 teaspoon Morton & Bassett Togarashi
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 3 cloves garlic, minced
- 1 ½ tablespoons water
- 1 green onion, chopped
Directions
Preheat oven to 425 ˚F and line a baking sheet with parchment paper.
- Wash and dry sweet potatoes. Cut the sweet potatoes into ½ inch rounds.
- In a small bowl, combine vegetable oil, gochujang, rice vinegar, toasted sesame oil, soy sauce, honey, garlic water, and M&B Togarashi. Mix well.
- In a large mixing bowl, add in sweet potato rounds. Pour sauce over the sweet potatoes and mix until evenly coated.
- Transfer onto a lined baking sheet. The potatoes should lay flat.
- Cover and seal the baking sheet with foil. Place in the oven for 45-50 minutes.
- Remove from the oven. Serve and top with green onion.