Harissa Roasted Sweet Potato Wedges
Give your average sweet potato fries a versatile and tasty North African culinary twist with our Harissa Roasted Sweet Potato Wedges, featuring the bold and smoky flavors of the classic Harissa hot chile paste. Harissa is traditionally used as a dry condiment, wet marinade or paste, or as a sauce in North African cuisine. North Africa has a rich culinary tradition due to its close proximity to the Mediterranean Sea, as its port cities helped facilitate the ancient spice trade.
Our sweet potato wedges recipe features the Harissa Spice Blend, a combination of blended fiery chiles, garlic, tomato, and warm spices that give the wedges a bright and piquant flavor. These vegetarian roasted wedges make for the perfect snack to enjoy with friends and family or as a delicious appetizer to a grilled meat main course dish.
- 2 tbsp. Curious Spoon Harissa Spice Blend
- 1 tsp. ground Cumin
- 1 tsp. Curious Spoon Cherrywood Smoke Sea Salt (or regular Kosher Salt)
- 3 medium Sweet Potatoes, cut into wedges
- 2 tbsp. Vegetable Oil
- 1 tbsp. fresh Cilantro, chopped
From the Kitchen
- Cutting Board
- 2 Baking sheets
- Small bowl
- Large Mixing Bowl
Notes from the Chef:
For crispier potatoes, cut the wedges into thinner slices, but keep an eye on them while cooking so they don’t burn!
Prep all ingredients.
Preheat oven to 400°F, and line two baking sheets with parchment paper.
Mix Curious Spoon Harissa Spice Blend, cumin, and Curious Spoon Cherrywood Smoked Sea Salt in small bowl.
Toss sweet potato wedges with oil in large mixing bowl until well-coated. Sprinkle spice mixture lightly over wedges, while tossing, to thoroughly coat.
Transfer wedges to prepared baking sheets, and bake 35 to 40 minutes, until potatoes are tender and crispy at edges, stirring once halfway through cooking.
Sprinkle with chopped fresh cilantro. Serve hot.