2 heaping tablespoons harissa (I used Trader Joe's brand)
2 Tbsp olive oil
Salt
Pepper
Juice from a half lemon
Cut sweet potatoes into chunks about an 3/4-1 inch with peel (you can also peel them if you prefer). Place in a large mixing bowl. Add the olive oil and harissa and mix well so each chunk is coated well.
Spray a large baking dish with a 1 inch height with cooling spray (I use pampered chef stoneware). Place sweet potatoes in a single layer on pan and generously salt and pepper the tops.
Bake at 425 degrees for about 25 minutes, flipping potatoes at least once. Potatoes should be brown and crispy, but not burned and soft in the inside when done.
Squeeze juice over the top of the potatoes and enjoy.
These are spicy, so use less harissa if you don't care for spice. The harissa mixed with the sweetness of the potatoes makes these a tasty balanced side dish with just about anything. I've made them with burgers, chicken, and they would be delicious with lamb (if you like lamb).
No comments:
Post a Comment