Harissa-Honey Sweet Potatoes
Active Time: 15 minutes
Total Time: 50-55 minutes
Yield: 6-8 servings
Sweet potatoes get a major glow-up here. Thick rounds are brushed with a harissa-honey glaze and roasted until they turn deep, glossy, and almost jewel-like. Soft in the center and tacky-caramelized at the edges, just spicy enough to keep things interesting. They’re cozy but not heavy, elegant enough for a holiday table, and easy enough to make on a random Tuesday. Serve them alongside roast chicken, braised pork, or anything that needs a little sweet-heat balance and shine.
Ingredients:
3-4 large sweet potatoes, peeled and sliced into 1-inch thick rounds
3 TBSP olive oil
3 TBSP harissa paste
¼ cup freshly squeezed orange juice
¼ cup chicken or vegetable stock
3 TBSP honey
½ tsp smoked paprika
1 tsp Aleppo pepper
1¼ tsp kosher salt
Optional: a few leaves of mint or parsley, finely chopped
Flaky salt, for garnish
Directions:
Preheat oven to 400°F. In a large bowl, whisk together olive oil, orange juice, stock, harissa paste, honey, smoked paprika, Aleppo pepper, and salt. Reserve 2-3 TBSP for spooning over at the end.
Add the sweet potatoes and toss to coat.
Nestle snugly in a single layer in a 9x13-inch baking dish.
Roast for 25 minutes, then flip each round. Return to the oven and roast 20-25 minutes more, until sweet potatoes are tender in the center and deeply caramelized at the edges.
Drizzle with reserved glaze and sprinkle with herbs and flaky salt.