Roast a sweet potato, add kimchi butter, repeat all fall.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
I’d often come home from school to be greeted by one of my favorite snacks: piping hot Korean sweet potatoes that my mom scooped up on her run to our local Korean grocery store. She roasted them with their papery skins still on, and I’d gingerly peel them back to reveal the caramelized, custardy center. Although these are delightful on their own, in the Kim family home and many others, briny kimchi is the go-to pairing.
I still indulge in this childhood snack, but with my own twist on the classic combination: butter. The creamy lusciousness of butter mellows the tangy spiciness of kimchi, adding depth and making it that much more cravable. And thus, kimchi compound butter was born. A quick blitz in a food processor and you have a spread versatile enough to drop into stir-fries, melt into pasta, and, most importantly, generously dollop onto steaming hot sweet potatoes.Preheat your oven to 425°.
Remove the compound butter from the fridge, cut a thick slice, and tuck into a split-open sweet potato. Finish with
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