Honey-Butter Roasted Sweet Potato Wedges with Toasted Sesame

Honey-butter roasted sweet potato wedges carry gochugaru heat and toasted sesame richness under crisp edges. They echo Jars Sealed Before the Frost, when late Joseon courtyards readied winter stores and chili-warmed flavors met the jangdokdae.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 medium sweet potatoes
• 3 tbsp unsalted butter
• 2 tbsp honey
• 1 tsp gochugaru
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt
• 2 tbsp toasted sesame seeds
• 1 tsp sesame oil
• 1 scallion

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with parchment. Cut sweet potatoes into 1-inch wedges, leaving skin on.
2. 2Melt butter and whisk together with honey, gochugaru, garlic powder, salt, and sesame oil.
3. 3Toss sweet potato wedges thoroughly in the honey-butter mixture and arrange in a single layer on the prepared pan.
4. 4Roast 30-35 minutes, flipping halfway, until wedges are caramelized and fork-tender.
5. 5Sprinkle generously with toasted sesame seeds and thinly sliced scallion before serving warm.