Seoul-Style Sweet Potatoes
with Chili Mayo Drizzle & Cucumber Salad
Cooking time
30 minutes
Servings
2/4
Calories
620 /serving
For a bold new take on the baked potato, let’s think in full colour. Roasted sweet potatoes easily give up their soft, sugary flesh for layering with sautéed Asian greens, punchy kimchi and chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili sauce make a snappy salad.
We will send you:
- 2 Scallions
- 3 Cucumbers
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 30ml Rice vinegar
- 66g Organic kimchi
- 45ml Sweet chili sauce
- 60ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
3 g
Sodium
1770 mg
Total Carb
81 g
Sugars
33 g
Protein
9 g
Fibre
14 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Halve the sweet potatoes lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
- Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- Thinly slice the cucumbers crosswise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Sauté the yu choy
- In a large pan, heat a drizzle of oil on medium.
- Add the yu choy, ½ the white bottoms of the scallions and ½ the remaining spices.
- Sauté, 2 to 4 min., until softened.
Make the cucumber salad
- Meanwhile, in a medium bowl, combine the cucumbers, vinegar, ⅓ of the chili sauce, and the remaining white bottoms of the scallions and spices.
Make the chili mayo
- In a small bowl, combine the mayo, remaining chili sauce and S&P.
Plate your dish
- Divide the sweet potatoes and ⅔ of the cucumber salad between your plates.
- Top the sweet potatoes with the yu choy, kimchi and remaining cucumber salad.
- Drizzle with the chili mayo.
- Garnish with the green tops of the scallions. Bon appétit!
