Moroccan Roasted Sweet Potatoes

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)
Printable Version

Ingredients:

  • 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

Directions:

  1. On a baking sheet, toss the sweet potato pieces generously in olive oil.
  2. Spread the harissa paste evenly over the potatoes.
  3. Add the dry spices, honey, and lemon evenly over the potatoes.
  4. In a pre-heated 400F oven, and roast for 50 minutes until fork tender.  Turn the potatoes halfway for even cooking.
  5. Garnish with cilantro and lemon.

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