Home RecipesDinner Harissa Sweet Potatoes

Harissa Sweet Potatoes

by practicewithdanielle
top down shot of man harissa sweet potatoes with pistachios

Dinner inspiration has been lacking as of late.

Desperate for a farmer’s market to tell me what to eat, I’ve been searching all over the internet for foods that are satisfying yet light. Year-round farmers markets are what I miss most about living in California.

I’ve been extra conscious about trying to eat whole foods that don’t require a complicated recipe or processing to make them taste good.

Sweet potatoes are a staple at my house.

Truly, I always have them in a cupboard next to my onions and garlic, ready to be pulled out, chopped and roasted alongside some salmon I keep in my freezer. You know, when I forget to go grocery shopping and I refuse to spend money on take out.

A tried and true roasted sweet potato is on the menu at least once a week. Usually sprinkled with a mix of spices like garlic or chili powder and roasted on high heat.

top down shot of man harissa sweet potatoes with pistachios

This time, I tried something new. 

Harissa Sweet Potatoes, based on a recipe from Bon Appetit.

I changed a few things:

– Left out the fennel because I know my audience
– Skipped the pestle and mortar step
– Used harissa sauce instead of paste because my store didn’t have it
– Used less oil because I didn’t think it was necessary to add more
side view of harissa sweet potatoes on a pan

These were deemed boyfriend’s new favorite way to eat sweet potatoes. They take a little longer to prep, but if you have a mandolin slicer, they hardly take any time at all. I skinned these, but likely won’t next time.

They are a little spicy and pair beautifully with a giant spoonful of greek yogurt.

Crispy on the outside, soft on the inside, with crunchy pistachios and nutty seeds – this is exactly how I want to eat my favorite carb from now on.

close up shot of harissa sweet potatoes with pistachios and seeds

Harissa Sweet Potatoes

(start making 1 hour before you want Harissa Sweet Potatoes) 

1/3 cup olive oil

2/3 Harissa sauce

2 Tbsp white wine vinegar

2 medium/large sweet potatoes


1/4 cup pistachios, chopped

1 Tbsp sesame seeds

Preheat your oven to 400F. Mix the olive oil, harissa sauce, white wine vinegar and pinch of salt together in a bowl. Peel and slice your sweet potatoes to 1/8 inch thick or at least roughly the same thickness.

In a large bowl, cover the potatoes with the harissa mix. Arrange the potatoes slices on a sheet pan or jelly roll pan. Bake in the oven for at least 45 minutes. Watch for the tops of the potatoes to get brown.

Meanwhile, chop up the pistachios and mix with sesame seeds and pinch of salt.

About 15 minutes before they’re done, brush any remaining harissa mix on the top of the potatoes. Then, 10 minutes before they’re done, sprinkle the pistachio/sesame seed mixture over the top.

Remove from oven then enjoy with yogurt or on their own.


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