Harissa Roasted Sweet Potatoes with Herbed Yogurt

These roasted sweet potato wedges are seasoned with harissa oil and pimentón for a smoky, spicy flavor, then served with a refreshing herbed yogurt sauce. The combination of tender sweet potatoes and creamy, tangy yogurt makes for a delicious and satisfying side dish or snack.

About this Recipe:

Course: Side
Cuisine: Continental
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

sweet potatoes:
4 medium sweet potatoes, cut into wedges
4 tablespoons Castillo d Canena Harissa Oil
4 garlic cloves, peeled and minced
1 1/2 teaspoons Matiz Sea Salt
1 teaspoon Rey de la Vera Smoked Pimenton

herbed yogurt:
3/4 cup plain greek yogurt
1 1/2 tablespoons honey
1 tablespoon fresh chives, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped 1
2 teaspoon lemon peel, chopped

garnish:
reserved lemon peel
mint, cilantro and chive sprigs

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl toss sweet potato wedges, harissa oil, garlic, salt and pimenton together until coated.
3. Line a cookie sheet with foil and coat with a bit of oil. Distribute seasoned sweet potatoes around the pan and roast for 25-30 minutes or until tender.
4. While potatoes are roasting whisk yogurt, honey, chives, mint, cilantro and lemon peel in a medium bowl until smooth and blended. Keep refrigerated until ready to serve.
5. To serve top roasted sweet potatoes with herbed yogurt and garnish with lemon peel and herbs.

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