Stovetop Fondant Sweet Potatoes with Gochujang Butter and Honey
My miso-butter sweet potatoes are kind of a Thanksgiving classic at this point, but if you’re craving something with a little more heat, these are the ones. They’ve got all the cozy fondant potato things going on — golden edges, soft centers, and a glossy, buttery sauce — but with a kick from gochujang. The best part is it’s all done on the stovetop, no oven needed! They look special enough to earn a spot at the Thanksgiving table, but they’re easy enough to make on a weeknight too.
i used (for ~6 people):
- 2 tbsp avocado oil
- 2 medium orange sweet potatoes, cut into 1-inch rounds (choose sweet potatoes that aren’t too wide so that they’ll all fit into one pan)
- for the gochujang butter:
- 1 tbsp gochujang
- 2 tbsp unsalted butter, melted
- 1 tsp honey
- 1 tsp soy sauce
- ½ cup chicken or vegetable broth (i used better than bouillon)
- 2 garlic cloves, smashed
- 1 tbsp unsalted butter
- lime
- flaky salt
- scallions
- sesame seeds
to make
- slice your sweet potatoes into 1-inch rounds. pat them dry with a paper towel and lightly salt both sides
- heat avocado oil in a large skillet over medium-high. add the sweet potatoes and sear until golden brown, about 4–5 minutes per side
- lower the heat to medium-low. pour in your gochujang butter mixture and add the smashed garlic cloves. let it bubble for a minute so the sauce coats the potatoes, spooning the sauce over the top of the sweet potatoes as it thickens
- pour in about ¼ cup of broth, just enough to come halfway up the sides of the potatoes. cover with a lid and let them steam on low for 15–20 minutes, until soft all the way through
- uncover, melt in the remaining 1 tbsp butter, tiling the pan to swirl it into the sauce. turn the heat up to medium and let the sauce reduce until glossy and thick, spooning it over the tops ~5 minutes
- finish with a squeeze of lime, a sprinkle of scallions and sesame seeds, and a hit of flaky salt