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Roast sweet potatoes at 350°F for about an hour until done. They will feel tender when squeezed with an oven mitt.
Heat the oven to 425°F.
Mix together maple syrup, Momofuku Soy Sauce, and Momofuku Chili Crunch. Slice potatoes in half, then break each half into about 3 pieces. Dunk each piece into the maple syrup mixture, making sure it coats all the crevices inside the potato, then place on a parchment paper-lined baking sheet. Season with Kosher salt. Roast for 20–25 minutes until the potatoes are starting to brown and crisp from the glaze.
Meanwhile, toast your breadcrumbs. Melt butter in a small skillet over medium heat. Add breadcrumbs and Momofuku Savory Seasoned Salt and cook, stirring frequently, until golden brown, about 3–5 minutes.
Place twice-baked potatoes on a serving plate and top with toasted breadcrumbs when ready to serve.