Whenever I make Roasted Moroccan Chicken I roast russet potatoes in some spicy Harissa paste and honey for a side dish. This time I had some nice sweet potatoes in the refrigerator so I thought I would try them with the Moroccan dish instead. I figured the additional sweetness of the potato would balance nicely with the chili paste. It turns out I was right as the balance of the sweet potato and the spicy chilies were a really good combination! I love contrasting flavors in general and this definitely had that going for it. I simply tossed the sweet potato pieces in olive oil and spread the chili paste over the potatoes along with a couple dashes of coriander and cinnamon. I used just a touch of honey to bring out the flavors of the sweet potato. This side dish was the perfect accompaniment for the chicken and a great pop of color on the plate.
Moroccan Roasted Sweet Potatoes
(Makes 2 servings)
- Olive oil, for tossing
- 2 sweet potatoes, peeled and cut into bite sized pieces
- 1 1/2 tbsp Harissa Chili Paste
- 2 tbsp honey
- 1 tsp coriander, ground
- 1 tsp cinnamon, ground
- squeeze of lemon
- Cilantro, for garnish
- salt and pepper to taste
- On a baking sheet, toss the sweet potato pieces generously in olive oil.
- Spread the harissa paste evenly over the potatoes.
- Add the dry spices, honey, and lemon evenly over the potatoes.
- In a pre-heated 400F oven, and roast for 50 minutes until fork tender. Turn the potatoes halfway for even cooking.
- Garnish with cilantro and lemon.