The contrast of the sweet potato flesh works wonderfully with the sticky dark heat of the Korean chilli paste. For an extra flourish, put your finely sliced spring onions into a bowl of cold water with a few ice cubes, this will make them turn all curly and stay extra crunchy.
Serves 4 
1 hour 10 mins 4 medium large sweet potatoes
1 tbsp olive oil, plus extra for rubbing
5 tbsp gochujang paste
2 garlic cloves, grated
1 ” piece fresh ginger, peeled and grated
2 tbsp dark soy sauce
1 tbsp honey
5 spring onions, finely sliced
1 tbsp toasted sesame seeds
Sea salt and freshly ground black pepper
For the lime and coriander yoghurt:
4.5oz natural or greek yoghurt
Finely grated zest of a lime and a squeeze of juice
Large handful fresh coriander, finely chopped
4 medium large sweet potatoes
1 tbsp olive oil, plus extra for rubbing
5 tbsp gochujang paste
2 garlic cloves, grated
3cm piece fresh ginger, peeled and grated
2 tbsp dark soy sauce
1 tbsp honey
5 spring onions, finely sliced
1 tbsp toasted sesame seeds
Sea salt and freshly ground black pepper
For the lime and coriander yoghurt:
125g natural or greek yoghurt
Finely grated zest of a lime and a squeeze of juice
Large handful fresh coriander, finely chopped
