Roasted Sweet Potatoes

Like braised leeks, these are not a traditional Korean banchan—for starters there is very little roasting in our cooking, because historically we didn’t have ovens, and the pickled jalapeños are obviously borrowed from Mexico. I also use the orange American-style sweet potatoes here, rather than traditional white ones like those found in Korea, as I think their sweetness just goes so well with kimchi. In truth, this banchan is a cross between a