Clean, peel, and cut the sweet potatoes into thin slices. Make sure the slices have the same width to cook them evenly in the oven. You can leave the skin on or off, depending on your liking.

In a bowl, mix two eggs and two tablespoons of cornstarch using a whisk. Coat each sweet potato slice with the egg mixture. Let the mixture drip a bit from the potato slices before placing it on the tray. Otherwise, the tray will be too wet and overflowing with the egg mixture.

Place the coated sweet potato slices on a baking tray lined with parchment paper. Line them on a single layer. Do not stack. You don't need to leave ample space in between since these will shrink up a bit as they bake.

Bake the sweet potatoes at 200°C or 392°F for 20 minutes. After 20 minutes, the outer layer should crisp up and puff up. As it bakes, avoid opening the oven to prevent the heat from escaping. Otherwise, the potatoes will not cook well with uneven heat.

Next, remove them from the oven, brush them with honey, and sprinkle with black sesame seeds. Bake again at 200°C or 392°F for an additional 15 minutes until the honey caramelizes. If you prefer an air fryer method, air fry them at 180°C or 350°F for 12 to 15 minutes or until golden brown and cooked through. Make sure to add the honey and black sesame seeds halfway through the cooking time.