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.