{"id":78279,"date":"2022-12-17T20:00:38","date_gmt":"2022-12-17T19:00:38","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=78279"},"modified":"2025-12-10T12:54:51","modified_gmt":"2025-12-10T11:54:51","slug":"harissa-sweet-potato-wedges","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/harissa-sweet-potato-wedges\/","title":{"rendered":"Harissa Sweet Potato Wedges with Yoghurt-Tahini"},"content":{"rendered":"

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.<\/p>\n

Harissa spice<\/h2>\n

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\u2019t 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\u2019Espelette, which gives it a little bit of smokiness.<\/p>\n

\"Suesskartoffeln<\/p>\n

\"Harissa<\/p>\n

Harissa Sweet Potato Wedges: a recipe inspired by Hetty McKinnon<\/h2>\n

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<\/a>, or maybe her recipe in the New York Times<\/a> 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.<\/p>\n

Sewrve as a delicious side or main<\/h3>\n

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.
\n\"Harissa<\/p>\n

If you like this harissa sweet potato recipe, you may also like:<\/h2>\n