These Honey Harissa Sweet Potato Wedges are an easy, quick prep side dish that brings a lot of flavor to dinner! The honey-harissa glaze even doubles as a dipping sauce.
It's rare that I make the same side dish multiple times in a 2 week span, but that's exactly what happened while I was testing these Harissa Sweet Potato Wedges.
Sweet potatoes are sliced into wedges then baked until super tender, with a crispy skin that adds great contrast. Brush with a little bit of harissa (or chili garlic sauce) and honey, bake a little longer, and enjoy!
The best part is that the leftover harissa and honey glaze is turned into a dipping sauce for the sweet potato wedges.
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How I actually serve this recipe
Over the many times that I made these sweet potato wedges, here's how I served them:
- Salt & Pepper Tofu and Gochujang Broccoli
- Miso Garlic Chickpeas and Blackened Roasted Cauliflower
- Steamed green beans and Chik'n nuggets (what an easy Friday night meal!)
- Just as they are, dipped into the Honey Harissa dipping sauce!
Ingredients
- Sweet potatoes: I'm talking about orange-fleshed sweet potatoes. This recipe will likely work with other varieties, but the sweet part of the potato is what pairs so well with harissa.
- Harissa: This is a harder to find ingredient, but it keeps for a while in the fridge and can also be used with Honey Harissa Carrots and Couscous Vegetable Soup. It is gently spicy, though Mina (which is the brand I typically buy) has a mild and a spicy option.
- Honey: Just a small amount of honey brings out the natural sweetness of the sweet potato and balances out the spiciness from the harissa.
Step by step instructions
- Start by slicing the sweet potatoes in half. Depending on the size of the potato, slice each half in half again to make a 1-inch wedge, or slice two more times. Aim for wedges that are about 1-inch thick and 3-inches long. The length doesn't matter as much for cook time consistency as does the width. When in doubt, aim for similarly sized pieces.
- Line a baking sheet with parchment. This helps keep the sweet potatoes from sticking to the sheet pan. Drizzle with oil and sprinkle with salt, coating with your hands (or a spatula). Place the sweet potatoes so that one of the cut sides of the wedge is on the parchment paper. Bake at 400F for 20 minutes, or until the sweet potato is tender.
- In a small bowl, whisk together harissa and honey. Use a pastry brush to brush the cut sides with the harissa. Continue baking, cut sides now facing up, for another 5 minutes.
- Remove from the oven and arrange on a platter. Garnish with freshly chopped cilantro. Enjoy!
Bonus dipping sauce: Because only a thin layer is brushed on the sweet potatoes, you should end up with extra harissa. Stir in ¼ cup of mayonnaise, 1 tablespoon of lemon juice, and a pinch of salt. Taste the sauce, adding more mayonnaise or harissa, as desired. Serve as a dipping sauce with the sweet potato wedges.
More sweet potato recipes
Recipe
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Honey Harissa Sweet Potato Wedges
Equipment
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes see note #1
- 1 tablespoon neutral oil such as canola
- ½ teaspoon kosher salt
- ¼ cup harissa
- 1 tablespoon honey
- freshly chopped cilantro and mint for garnishing (optional)
For the dipping sauce
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Preheat the oven to 400F.
- Start by slicing the sweet potatoes in half. Depending on the size of the potato, slice each half in half again to make a 1-inch wedge, or slice two more times. Aim for wedges that are about 1-inch thick and 3-inches long. When in doubt, aim for similarly sized pieces.
- Line a baking sheet with parchment. This helps keep the sweet potatoes from sticking to the sheet pan. Drizzle with oil and sprinkle with salt, coating with your hands (or a spatula). Place the sweet potatoes so that one of the cut sides of the wedge is on the parchment paper. Bake at 400F for 20 minutes, or until the sweet potato is tender.
- In a small bowl, whisk together harissa and honey. Use a pastry brush to brush the cut sides of the sweet potato with harissa. Continue baking, cut sides now facing up, for another 5 minutes.
- Remove from the oven and arrange on a platter. Garnish with freshly chopped cilantro and mint. Enjoy!
- Bonus dipping sauce: Because only a thin layer is brushed on the sweet potatoes, you should end up with extra harissa and honey. Stir in ¼ cup of mayonnaise, 1 tablespoon of lemon juice, and a pinch of salt. Taste the sauce, adding more mayonnaise or harissa, as desired. Serve as a dipping sauce with the sweet potato wedges.
Video
Notes
- Sweet potatoes: I like using small sweet potatoes for this (see ingredients picture) because they are easy to slice into wedges but large potatoes also work.
Nutrition
Mr. Wilson of the moment
This week features Mr. Wilson trying to help me with my sewing project. Or maybe he's just disapproving of it? He likes the sewing machine a little more than a cat should.
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