Roasted Japanese Sweet Potatoes with Gochujang Maple Glaze and Lemony Five Spice Herb Crunch

Japanese sweet potatoes are different than the standard orange-hued variety— they have a fluffy and creamy texture and pale white flesh that are delicious when roasted. The spice of Gochujang and the caramel-y sweetness of maple syrup are the perfect natural pairing here— but the fun element is the addition of crunch. Rice Krispies— believe it or not— provide the perfect crackle and snap straight out the box and tossed with lemon zest and herbs. This dish is a super satisfying meatless Monday supper served alongside a salad or pan seared tofu.

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Serves 6

INGREDIENTS

6 sweet potatoes, halved lengthwise
4 tbsp gochujang
⅓ cup maple syrup
1 tsp five spice
1 cup Rice Krispies
Zest of 1 lemon, divided
½ cup cilantro or flat leaf parsley (or a mix), roughly chopped
Basil leaves, for garnish
Kosher salt and pepper

METHOD

Preheat oven to 425F and set rack to lower half of oven.

Arrange sweet potatoes on a parchment-lined sheet pan, cut side up.

In a small bowl whisk together gochujang, maple syrup, five spice, and season salt and pepper. Liberally spread mixture on cut side of potatoes, reserving 2-3 tablespoons. Roast for 35-40 minutes or until fork tender.

To serve, arrange sweet potatoes on a platter, drizzle with remaining maple syrup mixture. Top with Rice Krispies mixture, and garnish with parsley and basil leaves.