Tingly Japanese Sweet Potato – Momofuku Peachy Keen

Tingly Japanese Sweet Potato

  • 4 medium Japanese sweet potatoes
  • 1 ½ tablespoon Momofuku Tingly Seasoned Salt
  • 3 tablespoon olive oil

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 Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens. 

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