Harissa sweet potatoes

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“First things first: sweet potatoes are eaten with the skin, no question. But if you don’t enjoy the skin, this recipe works just as well without. Inspired by the Insta-famous harissa carrots, I wanted to do a similar crowd-pleaser with one of my favourite root veg.” – Mmabatho Molefe

Ingredients

For the tahini sauce:
3⁄4 cup plain double-cream yoghurt
2 T Woolworths tahini
1⁄2 t garlic powder
1⁄2 t ground cumin
1 T lemon juice
2 T canola or olive oil
sea salt and freshly ground black pepper, to taste
For the sweet potato:
500 g sweet potatoes
500 g Woolworths Kara sweet potatoes
7 T harissa paste
2 T honey
2 t salt
1 t freshly ground black pepper
4 T canola oil
4 T parsley, chopped

Cooking Instructions

1. To make the tahini sauce, whisk all the ingredients together. Allow some time for the flavours to infuse and develop. Chill until the sweet potatoes are ready.

2. Preheat the oven to 220°C and line a baking tray with foil. Cut the sweet potatoes into the desired shape.

3. Mix the harissa, honey, salt, pepper and oil. Evenly coat the sweet potatoes in the harissa mixture, reserving a small amount to brush the sweet potatoes before serving.

4. Arrange the sweet potatoes on the tray and roast for 45–55 minutes, turning occasionally, until cooked through.

5. Remove the sweet potatoes from the oven and brush with the remaining harissa mixture. Sprinkle with parsley and serve with the tahini sauce.

Find more sweet potato recipes here.