Honey + harissa glazed sweet potato

Honey + harissa glazed sweet potato

By
From
Eat This, My Friend
Serves
6 as a side
Photographer
Jade O'Donahoo; Huw Rogers

This dish is quite sweet, but with the heat from the harissa, it packs a punch. You can substitute the sweet potato with carrots or eggplant (aubergine), or do a combination of all three – I love the vibrant colours of the veggies in the roasting dish.

Ingredients

Quantity Ingredient
2 sweet potatoes, peeled and chopped into big cubes
60ml olive oil

Glaze

Quantity Ingredient
65g honey
1 garlic clove, minced
1 teaspoon harissa
1 tablespoon lemon juice
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180°C.
  2. Toss the sweet potatoes with the oil and a pinch of salt and arrange evenly in a roasting dish. Roast in the oven for about 30 minutes, or until tender; this will vary depending on the size of the potato pieces, so keep your eye on them.
  3. To make the glaze, combine the ingredients and a pinch of salt in a bowl and stir well.
  4. Pour the glaze onto the roasted sweet potatoes and return to the oven for an extra 5–10 minutes.
  5. Serve immediately.

Try This

  • Pair with Lebanese green beans.
Tags:
Vegetarian
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