- 4 medium Japanese sweet potatoes
- 1 ½ tbsp Momofuku Tingly Seasoned Salt
- 3 tbsp olive oil (or oil of your choice)
Preheat oven to 400ºF.
Slice sweet potatoes in half, lengthwise. Cut each half in half, then cut into cubes and place on a baking sheet.
Drizzle sweet potatoes in olive oil and season with Momofuku Tingly Seasoned Salt. Toss to coat.
Spread seasoned sweet potatoes evenly on a baking sheet. Bake for 18-20 minutes, flipping halfway through.
Serve warm, feel the tingle.
Momofuku Tingly Seasoned Salt is a jolt of flavor without the burn of being too spicy. It takes the ingredients of Savory Seasoned Salt, but adds Sichuan peppercorns.
Tingly Seasoned Salt is available for purchase at sweetgreen stores. A limited number of Seasoned Salt three-pack at Peach Mart. For online orders, please join our waitlist.