These harissa spiced crispy sweet potato wedges are the ultimate side dish. Such a crowd pleaser too! They are perfect served with our creamy guacamole and/or tahini dip. We’ve used an organic extra virgin olive oil for this recipe however this can easily be swapped for coconut oil. These are amongst the most heat stable oils (meaning they don’t turn into trans fats when cooked at high temperatures) and therefore preferable to use when cooking.
Sweet Potatoes, 3 (medium size)
Olive Oil, 2 1/2 tbsp
Himalayan Salt, 1 tsp
Harissa Paste, 2-3 tbsp
Preheat oven to 190 degrees C.
Peel and chop the sweet potato into wedges.
Place in a mixing bowl with olive oil, salt and harissa, mix until the sweet potato wedges are well coated.
Line a baking tray with baking paper and arrange the sweet potato in a single layer.
Place in the oven and bake for 40-45 minutes, turning occasionally.
Allow to cool briefly, and serve in your favourite Coconut Bowls.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.