Ingredients:

  • 2 lbs Japanese sweet potatoes (Satsumaimo)
  • 2 tbsp neutral oil (avocado or grapeseed oil)
  • 1 tsp flaky sea salt
  • 1 tbsp black sesame seeds
  • 1 tsp honey

Instructions:

  1. Scrub the Japanese sweet potatoes thoroughly under cold water; do not peel as the skin provides essential texture and nutrients.
  2. Apply the 'Rangiri' (rolling) cut: slice off the end at a 45-degree angle, roll the potato a quarter turn, and slice again to create irregular wedges with maximum surface area.
  3. Place a heavy-duty rimmed baking sheet in the oven and preheat to 425°F (220°C).
  4. In a large mixing bowl, toss the potato chunks with the neutral oil and flaky sea salt until every surface is evenly coated.
  5. Carefully spread the potatoes onto the preheated hot tray to trigger the 'Thermal Shock' effect; you should hear a distinct sizzle.
  6. Roast for 25–30 minutes, turning at the 15-minute mark to ensure even caramelization and a shattering crust.
  7. Remove from oven and immediately finish with black sesame seeds and a light drizzle of honey for a dessert-style finish.