Gochujang-Butter Sweet Potatoes with Cilantro-Lime Gremolata
If you know me you know I *love* sweet potatoes. I even bring whole baby sweet potatoes as a travel snack lmao. And while I think these stunners are stellar on their own, sometimes girls just want to have a little fun with their potatoes! Low and behold, this gochujang-butter sweet potato with cilantro-lime gremolata. What’s a gremolata? Traditionally, gremolata is an herby-sauce used in Italian cooking that’s typically made of chopped up parsley, lemon zest, and garlic. Its profile is similar to that of a chimichurri. This one is not traditional in that it uses a different medley of herbs and citrus but still reminiscent in its prep.
I won’t tell you how much butter or gochujang to use because quite frankly, I think that would be a little silly to measure! Use more gochujang if you like it spicier and less if you don’t. I think leave out the salt in the gremolata and topping the sweet potato with flaky salt would be delightful as well! If you like this, I think you’ll also like these miso-butter japanese sweet potatoes.
- 2 medium garnet sweet potato
- unsalted butter
- 1/2 cup cilantro, chopped
- 1/2 scallion, thinly sliced
- 1/2 clove garlic, grated
- 1/2 lime, juiced and zested
- 2 tsp toasted white sesame seeds
- 1/2 tsp olive oil
- salt to taste
- Roast your sweet potatoes whole in the oven at 400F for an hour until you sweet potato juices on your baking sheet. Alternatively, slow cook on high for 4 hours
- Make your gremolata by mixing together cilantro, scallion, garlic, lime juice and zest, sesame seeds, and olive oil. Salt to taste
- Once sweet potatoes are ready, slice in half and spread with butter until butter melts. Then add on a generous amount of gochujang
- Top with your gremolata