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CRUNCHY CANDIED SWEET POTATOES

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!

Scale

Ingredients

Instructions

  1. Preheat oven to 350. Once heated, lower to 300 degrees.
  2. 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.
  3. This step can be done a day in advance. Just let the potatoes cool and store in a sealed container in the refrigerator.
  4. 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.
  5. 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.
  6. To finish: Coat each potato evenly in the crust mixture, then set aside and slice to serve.