Serving
4
Ingredients
For the BBQ roasted sweet potato wedges
Ingredients
For the dipping sauce:
steps
Let’s make it
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash and dry the sweet potatoes. Cut them into even-sized wedges, about 1-inch thick.
Step 3
In a large bowl, toss the sweet potato wedges with vegetable oil and the entire sachet of Korean BBQ blend, ensuring all wedges are evenly coated.
Step 4
Spread the wedges in a single layer on a baking sheet lined with parchment paper.
Step 5
Roast in the preheated oven for 25-30 minutes, turning the wedges halfway through cooking time. They should be golden brown and crispy on the outside, tender on the inside.
Step 6
While the wedges are roasting, prepare the dipping sauce. In a small bowl, mix mayonnaise with gochujang until well combined.
Step 7
Once the wedges are done, transfer them to a serving plate.
Step 8
Sprinkle with extra sesame seeds and chopped cilantro for garnish.
Step 9
Serve hot with the gochujang-mayo dipping sauce on the side.
