We started out with small jewel sweet potatoes and kept the skin on during the two-hour roast time. The potatoes are done when they are a little soft, but firm enough to keep their shape.
These potatoes can also be roasted and cooled a day before if you need to prep them quickly.
Onto the crust! To make this wicked crispy coating, we’re grinding up a few things together that are spicy, sweet and salty, with a hit of garlic.
We’re using wasabi peas here for their sinus-opening spiciness and slight sweetness. A blend of toasted and black sesame seeds are going to give these potatoes that crunch when coated, while crispy garlic and furikake adds a little umami and richness. We’ve also added dried shiso leaf here. Fresh shiso has a crisp, clean taste that’s similar to mint or basil but, when dried, has a tangy note.
All of these ingredients can be found at most Asian grocers. If you can’t find them, we’ve linked where they can be purchased online in the recipe below!