Harissa Sweet Potato Wedges with Mint Yogurt and Pistachios
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Recipe Intro From hans.hungry
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ingredients
- 1 kg sweet potatoes
- Olive oil
- 2 tablespoons harissa paste
- 1 teaspoon sweet paprika
- 5 tablespoons greek yogurt
- 1 large bunch fresh mint
- 1 lemon
- Salt & pepper
- Handful of pistachios
- Sunflower seeds
Method
Step 1
Preheat the oven to 180C. Peel the potatoes, slice in half then chop into thick, chunky wedges – the chunkier the better.
Step 2
In a small bowl, add 2tbsp olive oil, 2tsp harissa paste and 1tsp sweet paprika and mix well. Drizzle this mixture over the potatos with a good pinch of salt and pepper and toss to coat. Roast for 30-35 minutes, tossing half way through.
Step 3
Meanwhile, finely chop your mint: the best way to do this is to roll the mint leaves into tight rolls then finely chop them. Add the mint to the yogurt (reserving some for garnish) along with a squeeze of half a lemon juice and a pinch of sea salt. Stir to combine then set aside in the fridge.
Step 4
Roughly chop the pistachios.
Step 5
Once cooked, remove the wedges from the oven. Spoon & spread the yogurt onto the serving plate, top with the harissa wedges and drizzle over the remaining oils in the pan. Sprinkle over the pistachios & sunflower seeds if using and the remaining fresh mint.