Roasted Japanese Sweet Potatoes with Chili Crisp Pecans
Recipe from Sunny Cho
Japanese sweet potatoes bring a naturally nutty sweetness that plays well with maple and warm spice. A quick buttery glaze makes the rounds glossy and caramelized, and a crisp pecan–chili topping adds heat and crunch. Make the glaze and pecan topping while the potatoes roast so everything comes together right before serving.
15 minutes
25 minutes
6
What You'll Need
Ingredients
Potatoes
2 pounds Japanese sweet potatoes, scrubbed and cut into ½-inch-thick rounds
2 tablespoons vegetable oil
½ teaspoon kosher salt
Glaze
3 tablespoons unsalted butter
3 tablespoons pure maple syrup
2 tablespoons packed light brown sugar
1½ teaspoons pumpkin pie spice
1 teaspoon soy sauce
Pecan Crunch
½ cup pecans, chopped
2 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
2 teaspoons chili crisp
Pinch of kosher salt
Garnish
Sliced scallions
Toasted sesame seeds
Chili crisp, for drizzling
Directions
Step 1
Roast the potatoes. Preheat the Large Wonder Oven to 400°F. Line the large bake pan with parchment. In a large bowl, toss the potato rounds with the oil and salt until evenly coated. Arrange in a single layer on the baking sheet. Roast until golden at the edges and tender when pierced with a fork, 25 to 30 minutes, turning once halfway through.
Step 2
Make the glaze. Meanwhile, melt the butter in the Mini Perfect Pot over medium heat. Stir in the maple syrup, brown sugar, pumpkin pie spice, and soy sauce. Simmer until glossy and slightly thickened, 2 to 3 minutes.
Step 3
Glaze the potatoes. Remove the baking sheet from the oven. Drizzle the warm glaze over the potatoes and gently toss with a spatula to coat. Return to the oven until the glaze lightly caramelizes and clings to the rounds, 5 to 7 minutes.
Step 4
Toast the pecan crunch.While the potatoes finish, combine the pecans, melted butter, brown sugar, chili crisp, and a pinch of salt in a small bowl. Transfer to the Mini Always Pan and cook over medium heat, stirring often, until fragrant and lightly crisp, 5 to 6 minutes. Let cool slightly.
Step 5
Assemble and serve. Transfer the glazed potatoes to a platter. Top with the pecan crunch. Sprinkle with sliced scallions and sesame seeds, and drizzle with a little chili crisp, if desired. Serve warm.
💡Chef’s Tip:
Japanese sweet potatoes (satsumaimo) have a pale, chestnut-like flesh and hold their shape well. If unavailable, use garnet or jewel sweet potatoes and roast toward the longer end of the timing.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
