Gochujang sweet potatoes



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 2 medium sweet potatoes, washed  and sliced into wedges
  • 1 heaped tbsp Gochujang Korean chili paste 
  • 1-2 tbsp honey or agave or maple syrup 
  • 1 tbsp soy sauce 
  • 1 tsp sesame oil 
  • 1/4 cup sesame seeds 
  • 1/3 cup salted toasted peanuts 
  • 1 cup soy honey, roasted chickpeas 
  • Mini tomatoes (optional) 
  • vegan cream cheese to serve (i used the sweet chili one from @checkerssa) 


  • 1/4 cup soy sauce 
  • 1/4 cup honey, agave or maple syrup 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp sesame oil 


  1. Preheat the oven to 180 degrees Celsius. 
  2. Add the sweet potato wedges into a bowl, and mix the Gochujang paste, honey, soy sauce, sesame oil, and sesame seeds into a bowl. 
  3. Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft. 
  4. For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, honey, and a dash of oil, mix, and bake for 10-15 minutes until crispy. 
  5. Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese. 
  6. Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds,  mini tomatoes, fresh basil, and then the dressing.