Every time I make these Harissa Roast Sweet Potato Wedges, I’m reminded of the family gatherings we used to have. The kitchen would be filled with laughter, and the smell of roasted vegetables would fill the air, making everyone eager for a taste. Sweet potatoes were a staple in our home; their natural sweetness paired with spices just brings out the best in them. And let me tell you, these wedges are a game-changer!
Whenever I prepare this dish, I can see my kids’ eyes light up as they anticipate that delicious, slightly spicy flavor. The vibrant orange of the sweet potatoes and the rich red of the harissa paste make for such an inviting presentation. I love serving these at our family dinners or during casual get-togethers with friends. They’re simple to whip up but look and taste like a restaurant-quality dish.
What I appreciate most about this recipe is its versatility. You can enjoy these wedges as a side dish or a healthy snack. Plus, the creamy garlic herb aioli is a fantastic accompaniment that takes the dish to another level. Trust me; once you’ve had them, you’ll be craving them regularly!
If you’re looking for a way to make your meal a bit more exciting, or if you want to impress your guests with a unique flavor profile, these Harissa Roast Sweet Potato Wedges are your answer. Let’s get cooking!
Preparing Harissa Roast Sweet Potato Wedges
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Ingredients
- 2 lbs sweet potatoes (about 3 medium)
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika
- 2 tbsp harissa paste
- 1/3 cup sour cream
- 1 tbsp lemon juice
- 1/3 cup mayonnaise
- 1/2 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp dried basil
- Chopped chives, for garnish
Directions
Begin by preheating your oven to 425°F and lightly greasing a large baking sheet. Set it aside for later use.
Next, halve the sweet potatoes lengthwise and cut each half into wedges, about 3 to 4 pieces per half.
In a bowl, toss the sweet potato wedges with olive oil, garlic powder, smoked paprika, and cayenne pepper. Season with salt and black pepper according to your preference.
Arrange the seasoned wedges on the prepared baking sheet in a single layer, ensuring they aren’t overcrowded. Bake them for about 30 minutes, flipping them halfway through for even cooking.
When the wedges are tender, switch your oven to broil and let them crisp for an additional 3 to 5 minutes.
After broiling, remove the wedges from the oven and brush each one with harissa paste. Allow them to sit while you whip up the aioli.
For the garlic herb aioli, combine mayonnaise, sour cream, lemon juice, garlic powder, parsley, and basil in a small bowl. Whisk until smooth and creamy.
Finally, garnish the sweet potato wedges with fresh chives and serve them alongside the aioli for dipping. Enjoy every flavorful bite!
Storing Suggestion
Store any leftover sweet potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture, avoiding the microwave to keep them from becoming soggy.
Cooking Tips
To enhance the flavor, consider adding a pinch of cumin or coriander for an earthy twist. If you prefer a milder spice, reduce the amount of cayenne or use a less spicy harissa. Remember, the key to perfectly roasted sweet potatoes is ensuring they are in a single layer on the baking sheet.
Serving Suggestions
These sweet potato wedges pair beautifully with a fresh salad or grilled chicken. For an extra burst of flavor, drizzle some tahini sauce over the top or add a sprinkle of feta cheese. A cold drink, like lemonade or iced tea, makes for a refreshing accompaniment.
Ingredient Substitutions
If you don’t have harissa, feel free to use sriracha or another hot sauce for a different flavor. Greek yogurt can be swapped for sour cream for a healthier option. You can also replace olive oil with avocado oil or coconut oil if you prefer.
Seasonal Variations
In spring, you can incorporate fresh herbs like mint or dill into the aioli for a bright twist. During fall, add pumpkin spice to the sweet potato wedges for a seasonal flavor. Summer is perfect for adding fresh jalapeños to the aioli for a spicy kick!
Allergen Information
This recipe contains common allergens like eggs (in mayonnaise) and dairy (in sour cream). For a dairy-free option, use vegan mayonnaise and cashew cream instead of sour cream. Always check labels for potential cross-contamination with allergens.
FAQ
Can I make the sweet potato wedges ahead of time?
Yes! You can prepare the sweet potato wedges in advance, season them, and store them in the refrigerator until you’re ready to roast them. Just keep in mind that they might need a few extra minutes in the oven when cooking from cold.
Can I freeze the leftovers?
Absolutely! To freeze, place the cooled wedges in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container. They can be reheated directly from frozen in the oven.
How can I adjust the spice level?
If you’re sensitive to spice, you can reduce the amount of cayenne pepper or opt for a milder harissa paste. Alternatively, you can skip the harissa altogether and just season with smoked paprika for flavor.
Can I make the aioli without mayonnaise?
Yes! You can substitute the mayonnaise with Greek yogurt or silken tofu for a healthier, dairy-free version. Adjust the other ingredients as necessary to get the desired creaminess.
What dishes pair well with this recipe?
These sweet potato wedges are fantastic alongside grilled meats, fish, or even a hearty salad. They also make a great snack on their own with the aioli dipping sauce!
How can I make these wedges extra crispy?
To achieve extra crispiness, ensure that the sweet potato wedges are not crowded on the baking sheet. You can also soak them in cold water for 30 minutes before seasoning and roasting to help remove excess starch.
Harissa Roast Sweet Potato Wedges
Ingredients
- 2 lbs sweet potatoes (around 3 medium)
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons harissa paste
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 1/3 cup mayo
- 1/2 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Chopped chives for garnish
Instructions
- Preheat your oven to 425°F. Lightly grease a large sheet pan and set aside.
- Slice the sweet potatoes in half lengthwise, then cut each half into 3 to 4 wedges.
- In a mixing bowl, combine the wedges with olive oil, garlic powder, smoked paprika, and cayenne pepper. Add salt and pepper according to taste.
- Spread the wedges out on the baking sheet, making sure they’re in a single layer. Roast in the oven for 30 minutes, flipping halfway through.
- Once soft, switch your oven to broil and crisp the wedges for about 3 to 5 minutes.
- Remove from the oven and brush each wedge with harissa paste. Let it sit while you prepare the aioli.
- In a small bowl, mix together mayonnaise, sour cream, lemon juice, garlic powder, parsley, and basil. Whisk until creamy.
- Garnish the sweet potato wedges with fresh chives and serve them with the aioli dipping sauce on the side.
