Today we’re going to slow roast some jewel sweet potatoes and then roll them in a wasabi pea crust to make this wicked healthy dish!
This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part Four of the new season below! Be sure to also check out previous Season Two Episodes for more wicked delicious ideas!
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!