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Crunchy Candied Sweet Potatoes


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!

Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

Crunchy Candied Sweet Potatoes

Serves: 4-6

Ingredients:


6 – 8 small baby sweet potatoes, washed (keep skin on)
2 T sesame oil, divided
2 C wasabi crusted peas
2 T toasted sesame seeds
2 T black sesame seeds
2 T crispy fried garlic
2 T dried shiso leaf
2 T furikake
1 T agave

mint leaf, for garnish


Directions:

Preheat oven to 350. Once heated, lower to 300 degrees.

To prep the potatoes: Use one tablespoon of the sesame oil to rub and coat each sweet potato. Place into the preheated oven and roast for about two hours, turning them over after an hour. They are done when you can pierce through the potato with a skewer. Check at the 75-90 minute range: what we’re looking for is a cooked, but not too squishy firmness, because we want them to hold their shape. Once this is achieved, remove them from oven and allow to cool. Once cool, carefully peel the skin off.

This step can be done a day in advance. Just let the potatoes cool and store in a sealed container in the refrigerator.

To make the wasabi crust: In a food processor add the wasabi peas, sesame seeds, crispy garlic, shiso and furikake and grind into a powder. Transfer the mixture to a small bowl.

To crust the sweet potatoes: Take the remaining sesame oil and agave and whisk together. Then, with your hands, coat each peeled potato lightly. This will function as an adhesive for the wasabi crust mixture.

To finish: Coat each potato evenly in the crust mixture, then set aside and slice to serve.

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