This quick and easy Korean dish will satisfy all your sweet and savory cravings! We’ll turn up the heat with the kick of gochujang and add a deep dose of umami in the miso butter. The hasselback preparation of the sweet potato cradles all of that buttery gochu goodness. And the edges crisp up to the provide the perfect chew.

2 sweet potatoes- washed, dried
4T (vegan) butter
2T white miso
1 heaping tablespoon Chung Jung One Gochujang
sesame seeds
optional: panko bread crumbs

Preheat oven to 425F degrees.
Use long handled spoons or chopsticks as guides. Make 1/4 - 1/8 inch cuts into potatoes but do not cut all the way through. Keep the bottom intact.
Mix butter, miso and gochujang in a small bowl.
Spread half of the butter mixture into the potatoes. Place into an oven-safe pan with edges.
Bake for 40 minutes.
Remove from oven, slather with remaining gochu butter.
Optional: sprinkle with panko bread crumbs.
Return to oven, bake an additional 20 minutes.
Top with sesame seeds and chopped chives.

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