If you’ve been craving a dish that’s boldly flavorful, looks gorgeous, and is surprisingly easy to pull off, Gochujang & Maple Glazed Sweet Potato Steaks are about to become your new obsession. Imagine thick, caramelized slabs of sweet potato roasted until golden, then lacquered in a sassy glaze that perfectly balances sweet, spicy, and umami. These steaks are just as excellent for a weeknight main as they are a show-stopping side, proving that plant-based cooking can be as satisfying and showy as anything else.

Gochujang & Maple Glazed Sweet Potato Steaks Recipe - Recipe Image

Ingredients You’ll Need

The magic of Gochujang & Maple Glazed Sweet Potato Steaks lies in its simplicity. Every ingredient was chosen not just for flavor, but for the way it helps build layers of texture, color, and craveable taste. Grab these essentials, and you’re already halfway to greatness!

Sweet potatoes: Go for large, uniform ones for perfectly-sized “steaks” that roast up creamy inside with irresistibly crispy edges.
Olive oil: Helps the steaks brown beautifully and adds subtle richness—don’t skimp!
Salt & pepper: Essential for seasoning every layer—taste as you go for perfect balance.
Gochujang (Korean chili paste): Brings that signature spicy kick and funky depth; a true flavor hero here.
Maple syrup: For sticky-sweetness and caramel notes that play off the chili heat.
Soy sauce: Lends umami and a salty backbone that ties the glaze together.
Rice vinegar: A touch of tang keeps everything bright and balanced.
Sesame oil: Adds toasty aroma and a beautiful nutty finish.
Optional garlic clove, grated: For garlicky zing and extra richness in the glaze.
Toasted sesame seeds: Give a final crunch and toasty flavor that’s just perfect.
Sliced scallions: Offer color, freshness, and a little bite.
Optional chopped cilantro or crushed peanuts: For another layer of texture and herby brightness—totally up to you!

How to Make Gochujang & Maple Glazed Sweet Potato Steaks

Step 1: Prep the Sweet Potatoes

Start by peeling your sweet potatoes and slicing them lengthwise into 2–3 cm thick “steaks.” For best results, try to make the slices as even as possible so they roast uniformly. Lay them out on a work surface, brush both sides generously with olive oil, and sprinkle with salt and pepper. Seasoning at this stage ensures every bite bursts with flavor!

Step 2: Roast the Steaks

Line a baking sheet (parchment makes for easy cleanup) and arrange the sweet potato steaks in a single layer. Slide them into a preheated oven at 200°C (400°F). Roast for 25–30 minutes, flipping each steak halfway through. You’ll know they’re ready for the next step when the edges begin to turn golden and a fork easily slips through the center.

Step 3: Whisk the Gochujang Maple Glaze

While those beautiful sweet potato slabs are roasting, mix up your glaze. Grab a small bowl and whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and (if using) the grated garlic. This bold, sticky sauce is the secret behind every mouthwatering bite of your Gochujang & Maple Glazed Sweet Potato Steaks.

Step 4: Glaze & Return to Oven

Pull the tray out and brush both sides of each steak generously with your gochujang-maple mix. Don’t be shy—you want every inch shining with that sticky sauce! Slide the pan back into the oven and give them another 10–15 minutes. The glaze will bubble, the edges will caramelize, and your kitchen will smell downright irresistible.

Step 5: Garnish and Serve

Transfer your Gochujang & Maple Glazed Sweet Potato Steaks to a serving platter while they’re piping hot. Shower them with toasted sesame seeds and sliced scallions. For a little extra flair, toss on some chopped cilantro or crushed peanuts. Serve immediately for maximum wow-factor and that perfect balance of sticky edges and creamy centers.

How to Serve Gochujang & Maple Glazed Sweet Potato Steaks

Garnishes

The final touches make a world of difference. Sprinkle generously with toasted sesame seeds and sliced scallions for crunch and color. If you’re feeling fancy, add freshly chopped cilantro or a scatter of crushed peanuts to bring even more personality and texture. The right garnish can turn these Gochujang & Maple Glazed Sweet Potato Steaks from simple to stunning.

Side Dishes

Looking to round out your meal? These steaks love the company of fluffy jasmine rice, lightly steamed greens, or a crispy Asian slaw. For heartier vibes, serve them with garlicky sauteed kale or a citrusy quinoa salad—anything with brightness to complement the sweet, spicy glaze!

Creative Ways to Present

For dinner parties, serve each steak on an individual plate with a swoosh of extra glaze and a sprinkle of seeds. Or, stack multiple steaks in a tower for dramatic effect! They make a fantastic main for plant-based feasts, but also shine sliced atop salad bowls or tucked into flatbreads for a spicy wrap.

Make Ahead and Storage

Storing Leftovers

Leftover Gochujang & Maple Glazed Sweet Potato Steaks store beautifully in an airtight container in the fridge for up to three days. They hold their flavor and texture well, and that sticky glaze gets even more delicious with time!

Freezing

If you’d like to freeze them, let the steaks cool completely first. Lay them in a single layer on a baking sheet to freeze solid, then transfer to a bag or container. They’ll keep for up to two months in the freezer, and you can reheat them right from frozen when the craving hits.

Reheating

For the best texture, reheat sweet potato steaks on a baking tray in a hot oven (about 180°C or 350°F) for 10–12 minutes. This restores their crispy edges and creamy center. If you’re in a hurry, a quick zap in the microwave will do, but the oven method keeps things extra delicious!

FAQs

Can I use regular potatoes instead of sweet potatoes?

While sweet potatoes are the star thanks to their natural sweetness and creamy texture, you can absolutely experiment with regular potatoes. Just expect a slightly different flavor and adjust the roasting time as needed—Russets or Yukon Golds work particularly well!

Is there a substitute for gochujang?

If you can’t find gochujang, try a mix of your favorite hot sauce with a dash of miso and a bit of honey or brown sugar. The unique taste might be a bit different, but you’ll still capture that delicious sweet-heat balance.

Do I have to peel the sweet potatoes?

Peeled sweet potatoes yield the creamiest texture, but leaving the skin on is totally fine—and adds a little rustic appeal plus some bonus fiber. Just be sure to scrub them well before slicing!

Is this recipe very spicy?

If you’re sensitive to heat, start with a little less gochujang and taste as you whisk the glaze. The maple syrup does mellow the spice, but you’re always in control! Add more or less according to your preference.

What protein would you serve with these steaks?

These Gochujang & Maple Glazed Sweet Potato Steaks are substantial enough to stand alone, but they pair beautifully with grilled tofu, sesame crusted tempeh, or even a fried egg. For meat eaters, grilled chicken or salmon would complement the glaze beautifully!

Final Thoughts

There’s just something special about sharing a recipe that never fails to wow a crowd, and Gochujang & Maple Glazed Sweet Potato Steaks do it every single time. If you love bold flavors, easy meals, and a touch of drama at the table, this one’s for you—give it a try, and let yourself savor every sweet, sticky, spicy bite!