Honey Harissa Sweet Potato Wedges

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These sweet potato wedges are like soft baked potatoes with crispy skin and a sweet and spicy flavor. They are a great dinner side.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 258kcal

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.

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 facts are an estimation and will vary based on ingredients used. They do not include the extra dipping sauce ingredients.