Sweet Potatoes with Harissa and Dukkah
YIELD: 4 servings PREP TIME: 10-20 min BAKE TIME: 30-40 min
- 4 sweet potatoes (we like garnet sweet potatoes for their natural sweetness)
- 2 tablespoons Butter Olive Oil
- 2 teaspoons Harissa Spice Blend
- ¾ teaspoon lemon juice
- Salt and pepper, to taste
- 4 tablespoons Dukkah
- handful of fresh cilantro, chopped
Preheat oven to 400°F. Peel sweet potatoes and slice them hasselback style by making transverse slices ¼ inch thick. To prevent slicing all the way through, place a wooden spoon alongside each sweet potato to prevent you from slicing entirely through.
Mix 4 teaspoons of Butter Olive Oil with the harissa and lemon juice. Massage each sweet potato with the harissa oil mixture, working to get flavoring into each crack.
Lightly oil a baking pan with remaining Butter Olive Oil and place prepared sweet potatoes onto the pan. Place in oven and bake for 30-40 minutes until cooked through.
Remove from oven, baste sweet potatoes with drippings from the pan. Sprinkle Dukkah and chopped cilantro on top and serve.
For a quicker version cut unpeeled sweet potatoes into ¼ inch thick medallions and follow the recipe as detailed. The remaining peels on the potatoes develop a nice crispness when baked in this way.
Butter Olive Oil
Harissa Spice Blend