These Roasted Sweet Potato Slices with Gochujang Glaze is for all our friends and family that like the sweet and spicy flavors; a local-style twist to add to the holiday season dinner potlucks.
Preheat the oven to 350°F. Slice the sweet potato in ½ inch slices then cross-hatch keeping sure to not cut all the way through; use two chopsticks on either side as a buffer. Place on a parchment lined baking sheet and baste with about 1 tsp. sesame oil and a bit of salt. Bake for 30 minutes or until soft when poked with a toothpick.
While baking, make the glaze by mixing the Gochujang sauce, light miso, 1 tbsp. sesame oil, rice vinegar and honey together in a small bowl. Whisk to combine and thin with water if needed to create a glaze consistency. When done, remove potato slices from oven and using a basting brush, cover with the glaze and top with sesame seeds. Return to the oven for five more minutes. To serve, transfer to a serving platter, top with sliced green onion and have extra sauce on the side.