Crispy Sesame Sweet Potatoes Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Wash and peel the sweet potatoes if desired. Cut into 1/2-inch thick sticks (similar to fries) or 3/4-inch wedges so pieces are uniform. Pat dry thoroughly with paper towels — dry surface helps coating stick and crisp.

Make coating mix

In a shallow bowl combine cornstarch, breadcrumbs, sesame seeds, garlic powder, smoked paprika, kosher salt, and black pepper. In a separate bowl whisk the 2 tbs olive oil with a couple of tablespoons of water if needed to make a loose 'dredge' that will help the dry mix adhere.

Coat potatoes

Toss the dried sweet potato pieces in the cornstarch alone first (this helps a dry, crispy crust). Then transfer to the olive oil bowl and toss to coat. Finally move them into the breadcrumb-sesame seed mixture and press gently so crumbs adhere to all sides. Arrange coated pieces on a rimmed baking sheet lined with parchment or a lightly oiled rack, spacing so they are not touching.

Roast until crisp

Lightly brush or spray the tops with the neutral oil (about 1 tbs total). Roast on the middle rack 20–25 minutes, flipping once at 12–15 minutes, until edges are browned and coating is crisp. If using a convection setting, check at 18 minutes. For extra crispness, broil 1–2 minutes at the end while watching closely.

While potatoes roast, make the hot honey. In a small saucepan combine honey, sriracha, rice vinegar, red pepper flakes, and sea salt. Warm over low heat, stirring, until honey thins slightly and flavors meld, about 2–3 minutes. Do not boil. Remove from heat and keep warm. Adjust heat/sweetness to taste by adding more sriracha or red pepper flakes.

Whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Stir in chopped dill, chives, parsley, minced garlic, lemon juice, salt, and pepper. Taste and thin with a little extra buttermilk if a looser dipping consistency is desired. Chill until ready to serve.

When sweet potatoes are out of the oven, transfer to a serving platter. While still hot, lightly drizzle with the hot honey (start with 1–2 tbs and add more to taste) so it glazes the crust but does not make them soggy. Finish with a small drizzle (optional) of sesame oil for aroma and scatter chopped green onion over the top.

Serve immediately alongside chilled ranch for dipping. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.