Season the chicken with salt and pepper and let sit in the fridge, uncovered, overnight.
Preheat the oven to 300F degrees.
Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.
Place the sweet potatoes in the bottom of a Dutch oven.
Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.
Add the garlic cloves and pour the remaining sauce over the top.
Roast, uncovered, for 2 ½ to 3 hours (depending on size of the chicken), turning the heat up to 400F degrees for the last 20 minutes of cooking. *Internal temperature should read 160F degrees when removing from the oven.
Let the chicken rest for 10 minutes. It will reach 165F degrees while resting.
Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.
Turning the oven up to 400F degrees at the end will help to crisp the skin slightly and finish cooking the chicken without drying it out.
Gochujang ranges from mild to spicy. I use a milder version in this recipe, but you can use any type you'd like.
Substitute any other type of potatoes for the sweet potato if you'd like.
You can substitute brown sugar or coconut sugar for the honey if needed.
Be careful not to overcook the chicken. You'll know it's done when the juices run clear and the meat is cooked through but still moist. Use a thermometer to make sure it is cooked to 160F degrees before taking it out.
Serve the chicken with steamed rice and a side of kimchi for a complete meal.