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Sheet Pan Korean Chicken and Sweet Potatoes

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Ingredients
  

Sweet Potatoes

  • 2 medium sweet potatoes cut into 1 inch cubes
  • 1 T. olive oil
  • salt/pepper

Chicken

  • 2 lbs chicken breasts cubed
  • ¾ c. soy sauce
  • 3 T. dark brown sugar
  • 2 scallions sliced
  • 1½ T. honey
  • 1 T. soybean paste
  • 1½ T. toasted sesame oil
  • 1 T. toasted sesame seeds
  • 3 crushed garlic cloves
  • pinch kosher salt

Yum Yum Sauce

  • ½ c. mayo
  • 1 T. soybean paste

Garnish

  • sliced scallions and sliced avocado

Instructions
 

Potatoes

  • Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. Transfer to the oven and roast for 20 minutes.

Chicken

  • Combine all ingredients and toss in cubed chicken.
  • Remove the potatoes from the oven and slide them to 1 side of the pan. Add the chicken and any sauce left in the bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the chicken is cooked through. During the last 2-3 minutes of cooking, switch the oven to broil and broil until the chicken chars on the edges and the sauce sticks to the chicken. Watch closely, the broiler can burn food fast. Serve with Yum Yum sauce drizzled on, avocado and scallions. Also, a touch of sriracha, if desired.

YumYum Sauce

  • Mix mayo and soybean paste.