Preheat wood oven to 400 degreesIn a bowl toss sunchokes with olive oil, salt, and pepper. Place on a sheet pan and roast in the wood oven for 30 minutes. Then take the pan out of the oven and set aside.
For the Sweet Potato
In a bowl toss sweet potatoes with olive oil, salt, and pepper. Place on a sheet pan and roast in a wood oven for 1 hour. Then take the pan out of the oven and set aside.
Place huacatay leaves, roasted chiles, evaporated milk, into a vitamix. Puree until smooth and then add crackers, cheese. Season with salt and puree until smooth and a little thick. Adjust the seasoning if necessary and set aside.
Hard boiled eggs
Place eggs in a small pot and fill with cold water covering the eggs completely. Bring to a boil and then boil for 4 1/2 minutes. Turn off and drain the water and run cool water on the eggs. When they are cool enough to touch, peel the eggs and quarter them.
Take sweet potato and cut 1/2 inch thick pieces and place two slices on the plate. Season with a pinch of salt on top of each sweet potato. Add a few pieces of sunchokes next to potato. Add the huancaina sauce all over the vegetables. Finish with hard boiled eggs, cilantro, chili oil, and fava chips. Serve and Enjoy!