Sticky Harissa Sweet Potatoes
This stunning veggie centrepiece looks impressive but it’s actually incredibly easy to make. The stars of the show are the hasselback sweet potatoes, which are brushed with the most delicious, sticky harissa glaze. They get served over a thick tahini yoghurt and topped with coriander and pomegranate seeds for added freshness and bite.
- Prep Time: 5 minutes
- Total Time: 40 mins
- Yield: 6 1x
- 4 large sweet potatoes
- extra-virgin olive oil
- 2 tbsp harissa paste
- 2 tbsp maple syrup
- 1 lemon, zest and juice
- 200g natural yoghurt
- 4 tbsp tahini
- small handful fresh coriander, finely chopped
- small handful pomegranate seeds
- Heat your oven to 220c / fan 200c.
- Wash, scrub and dry your sweet potatoes. Cut them in half lengthways and place on your chopping board flesh-side-down. Using a sharp knife, carefully make vertical slits at 3 mm intervals, three-quarters of the way down each potato, all the way along. Placing the potatoes between the handles of two chopsticks or wooden spoons will make things easier; it will stop you from slicing all the way through.
- Drizzle with extra-virgin olive oil, season with salt and pepper and rub to coat. Arrange in a single layer, cut-side down, and roast for 20 minutes or until tender.
- Meanwhile, combine the harissa paste, maple syrup and lemon zest and juice. Brush the glaze over the sweet potatoes and return to the oven for 5 to 10 minutes, or until beginning to caramelise.
- Whisk the yoghurt and tahini with a generous pinch of salt and pepper until well-incorporated.
- To serve, spread the yoghurt into a large plate and top with the sweet potatoes. Finish with the fresh coriander and pomegranate seeds, and an extra drizzle of the glaze, then serve and enjoy.