Roasted harissa sweet potato wedges served with yoghurt tahini sauce is a delicious side dish that can also be enjoyed as a plant-based main for two. Lightly spicy, these oven roasted sweet potatoes are coated in harissa spice and a drizzle of maple syrup, baked in the oven until tender and then served with a squeeze of lemon, red onion and fresh herbs. This tasty side dish tastes amazing served over a yoghurt-tahini sauce which has subtle hints of lemon and cumin.
Used widely in North African and Middle Eastern cuisines, harissa is a spice that I have fallen head over heels for. It has a deeper flavour that you just can’t get with regular chili powder and a slow developing amount of heat. You can find harissa as a spice mix or a paste, and every producer makes it a little different, so I suggest using a brand you know and like. The harissa spice mix I use is made with chilli, red sweet paprika, salt, cumin, coriander seeds, garlic, and Piment d’Espelette, which gives it a little bit of smokiness.
Harissa Sweet Potato Wedges: a recipe inspired by Hetty McKinnon
If you are familiar with Hetty McKinnon, than you may already know her recipe for Cumin-roasted sweet potato with harissa chickpeas and spinach from the book Neighborhood, or maybe her recipe in the New York Times for oven-roasted sweet potatoes and red onion spiced with harissa and cumin and topped with feta cheese. The thought of sweet potatoes and harissa is something I have been dwelling on for ages now. And thanks to the inspiration from Hetty, I am now finally sharing my own version of harissa sweet potato wedges.
Sewrve as a delicious side or main
Here, in this version, sweet potatoes are roasted in harissa spice with a little maple syrup and served with a fresh squeeze of lemon juice, diced sweet red onion, fresh cilantro and a cumin-spiced, tahini-yoghurt sauce with a hint of lemon. A fantastic vegetarian side dish. It also works great as an first course appetiser and I personally love to eat this as a plant-based main meal for two.
If you like this harissa sweet potato recipe, you may also like:
- Eggplant and Tomato Stew with Chickpeas and Harissa
- Roasted Beetroot Salad with Harissa-Yoghurt
- Roasted Carrots with Harissa, Butter Beans and Yoghurt Sauce
- Cauliflower Salad with Harissa & Chickpeas
- Harissa Potatoes
Harissa Sweet Potato Wedges with Yoghurt-Tahini
For the sweet potatoes:
- 3 medium sweet potatoes, peeled (750-800 g)
- 2 tablespoons olive oil
- 2 tablespoons harissa spice
- 1 teaspoon pure maple syrup
- sea salt and black pepper, to taste
- 1 small red onion, finely diced
- Juice from 1/2 lemon
- Handful of flat-leaf parsley or cilantro leaves to garnish
For the yoghurt-tahini sauce:
- 170 g container greek yoghurt
- 2 tablespoon tahini (well-stirred)
- 1/2 teaspoon ground cumin
- Juice from 1/2 lemon (1 1/2 tablespoons)
- 2 teaspoons extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
Preheat the oven at 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
With a sharp knife, slice each potato in half lengthwise and then again lengthwise into quarters. Slice each quarter into wedges, so they are about 2,5-3 cm thick. Try to make sure the wedges are the same size, so they cook evenly.
Place the wedges in a large bowl and drizzle with the olive oil and maple syrup. Add the harissa spice and toss well until evenly coated. Season with salt and pepper and toss again.
Place the wedges on the prepared baking sheet, in a single layer, being careful to leave space between each wedge (do not overcrowd).
Transfer to the oven and roast for 15 minutes, then remove from the oven and flip the wedges over carefully. Return to the oven and bake for another 10-15 minutes, until the sweet potatoes wedges are lightly browned on the edges and tender.
Meanwhile, in a small bowl combined the yoghurt-tahini sauce ingredients (yoghurt, tahini, cumin, lemon juice, olive oil, salt and pepper) until well combined.
Remove the sweet potato wedges from the oven and gently transfer to a serving plate. Sprinkle with the red onion, drizzle with freshly squeezed lemon juice and finish with a handful of parsley or cilantro leaves.
Serve with yoghurt-tahini sauce the side or, do as I do and spread some of the sauce on a plate, then top it with the sweet potato wedges and some extra cilantro leaves.
- I like use a harissa spice mix, however a harissa paste can also be used. Each brand varies slightly in taste. This is harissa I like to use (unpaid mention!)
- This dish also tastes great served cold as leftovers with the tahini sauce.
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