Crispy Sweet Potato Wedges with Gochujang Ketchup

Name: Crispy Sweet Potatoes with Gochujang Ketchup
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup ketchup; 2 tablespoons gochujang; 2 tablespoons light brown sugar; 1 tablespoon soy sauce; 1 teaspoon grated garlic; 1 teaspoon grated fresh ginger; 2 teaspoons rice wine vinegar; 2 large sweet potatoes (2 ½ to 3 pounds); Extra-virgin olive oil, as needed; 2 tablespoons Potato Slayer seasoning

Crispy Sweet Potato Wedges with Gochujang Ketchup

A clever condiment is a great way to dial up the appeal of everyday staples. Crispy, herb-flecked potatoes are enticing on their own of course; but pair them with a punchy Asian-inspired ketchup and you have a stellar side dish–or easy to share appetizer for game day. Large, crispy wedges of sweet potatoes are quicker to prepare than fries, provide more surface area to crisp up–and they’re fun to eat. Bonus: The substantial wedges hold up to double dipping.

Gochujang Ketchup lasts up to two weeks in the fridge, so feel free to make it in advance to elevate a couple weeks’ worth of burgers, hot dogs, or roasted vegetables.

Crispy Sweet Potatoes with Gochujang Ketchup

Servings

Prep Time

20 minutes

Cook Time

25-35 minutes

There’s no need to peel the sweet potatoes, the crispy skins are delicious and nutritious. To enhance the crispiness of the wedges, pop them under the broiler for a few minutes (watch them closely!) after baking.

Ingredients

Gochujang Ketchup

½ cup ketchup
2 tablespoons gochujang
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
2 teaspoons rice wine vinegar

Slayer Wedges

2 large sweet potatoes (2 ½ to 3 pounds)
Extra-virgin olive oil, as needed
2 tablespoons Potato Slayer seasoning

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Directions

Make the ketchup: Whisk together ketchup, gochujang, brown sugar, soy sauce, garlic, ginger, and rice wine vinegar in a small bowl. Use immediately or transfer to an airtight container and store in the refrigerator for up to two weeks.
Heat the oven to 425 F. Wash and thoroughly dry the potatoes (added moisture will inhibit the crisping process).
Cut each sweet potato in half from top to bottom (lengthwise) so that you have two oval-shaped cut sides. Flip the sweet potato halves cut-side down, and slice each half into 4 to 6 long spears (depending on the size of your potato).
Place the wedges on a rimmed baking sheet and drizzle with enough olive oil to evenly coat. Sprinkle Potato Slayer over the top of the wedges and toss to combine.
Arrange the wedges in a single layer, making sure they don’t touch one another. Bake for 15 minutes, use a spatula or tongs to flip, and then bake for another 10-12 minutes, until the wedges are cooked through and browned. If a crisper crust is desired, broil the wedges for an additional 2-3 minutes (watch them closely).
Serve immediately, alongside the Gojuchang Ketchup.

Tags : Potato Slayer

categories : Recipes

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