Korean Sweet Potatoes Recipe
pickled fresno, gochugaru, bonito, charred scallion crème fraîche
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes, or until tender.
- 2
Pickle the Fresno Chilies
While the sweet potatoes are roasting, slice the Fresno chilies thinly and place them in a small bowl. Add a pinch of salt and let them sit for about 15 minutes to pickle slightly.
- 3
Prepare the Charred Scallion Crème Fraîche
In a skillet over medium-high heat, add a dash of olive oil. Add the scallions and cook until charred and slightly softened, about 3-5 minutes. Remove from heat and let cool slightly. In a bowl, mix the charred scallions with crème fraîche and season with salt to taste.
- 4
Assemble the Dish
Once the sweet potatoes are done, remove them from the oven and let cool slightly. Slice them open and fluff the insides with a fork. Top with charred scallion crème fraîche, sprinkle with gochugaru, bonito flakes, and the pickled Fresno chilies. Serve warm.
