Kimchi Sweet Potato Salad - cooking recipe

Ingredients

2 sweet large potatoes (peeled and cut into bite sized pieces)
1 tablespoon oil
4 slices bacon (cut into 1 inch pieces)
2 tablespoons mayonnaise
1/2 cup prepared cabbage kimchi (drained and chopped)
2 green onions (sliced)
1 tablespoon sesame seeds (toasted)

Preparation

Toss the sweet potatoes in the oil.
Spread the potatoes out in a single layer on a baking sheet.
Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
Meanwhile cook the bacon, drain and set aside.
Mix the gochujang and mayonnaise.
Mix everything.