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Harissa-Süßkartoffeln mit Joghurt-Tahini
Elle

Harissa Sweet Potato Wedges with Yoghurt-Tahini

5 from 2 votes
Oven-roasted harissa sweet potato wedges served with a yoghurt-tahini sauce makes for a delicious first course appetiser or side dish for four, or main meal for two.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 406

Ingredients
  

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

Instructions
 

  1. Preheat the oven at 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Place the wedges on the prepared baking sheet, in a single layer, being careful to leave space between each wedge (do not overcrowd).
  5. 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.
  6. Meanwhile, in a small bowl combined the yoghurt-tahini sauce ingredients (yoghurt, tahini, cumin, lemon juice, olive oil, salt and pepper) until well combined.
  7. 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.
  8. 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.
  9. Enjoy!

Nutrition

Calories: 406kcal

Notes

  • 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.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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