Description
Delicious roasted sweet potatoes brushed with harissa and served with a zesty dipping sauce.
Ingredients
Scale
- 2 pounds sweet potatoes (see note #1)
- 1 tablespoon neutral oil (such as canola)
- 1/2 teaspoon kosher salt
- 1/4 cup harissa
- 1 tablespoon honey
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- pinch of salt
- freshly chopped cilantro and mint (for garnishing, optional)
Instructions
- Preheat the oven to 400F.
- Start by slicing the sweet potatoes in half. Depending on the size of the potato, slice each half in half again to make a 1-inch wedge, or slice two more times. Aim for wedges that are about 1-inch thick and 3-inches long. When in doubt, aim for similarly sized pieces.
- Line a baking sheet with parchment to prevent sticking. Drizzle with oil and sprinkle with salt, coating with your hands or a spatula. Place the sweet potatoes cut side down on the parchment paper.
- Bake at 400F for 20 minutes, or until the sweet potato is tender.
- In a small bowl, whisk together harissa and honey. Use a pastry brush to brush the cut sides of the sweet potato with harissa. Continue baking with the cut sides facing up for another 5 minutes.
- Remove from the oven and arrange on a platter. Garnish with freshly chopped cilantro and mint.
- For the bonus dipping sauce, stir together 1/4 cup of mayonnaise, 1 tablespoon of lemon juice, and a pinch of salt using any extra harissa and honey. Taste the sauce and adjust the flavor with more mayonnaise or harissa, if desired. Serve as a dipping sauce with the sweet potato wedges.
Notes
- Note #1: Choose sweet potatoes that are firm and free from blemishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg