Roasting root vegetables really brings out their deliciousness. In fact, I feel like some of them were born to be roasted – and sweet potato is definitely one of them. Most of the time, I simply stick them in the oven with salt, some good quality olive oil and my tastebuds are totally satisfied. But on days I want to add a little zing to my plate, or if I want to dress these spuds up for a nice dinner, nothing beats brushing them with a bit of harissa alongside a generous dollop of crème fraîche and a few snippets of chive. The spicy harissa will cut through the sweetness of the potato and bring an exotic kind of sophistication to this comfort food, while the cream & chive combo add a welcome cool note.
I love these colorful little guys with a side rocket salad, but they’re also a splendid match for a good old-fashioned grilled steak.
Note: I like making my own harissa when I have time because it is just sooooo fragrant, and it does give a certain taste bud wow factor, but sometimes a gal’s got other things to do so the supermarket kind also works.
Serves 4 as a side
Ingredients
- 2 medium sweet potatoes
- 2 tbsp harissa paste (store bought or my recipe)
- 4 tbsp olive oil
- 2/3 cup crème fraîche or sour cream
- 2 tbsp chives, chopped
- Sea salt and pepper
Instructions
- Preheat oven to 325F
- Cut sweet potatoes in half, lengthwise
- In a small bowl, whisk together olive oil and harissa. Season with salt and pepper.
- Place the potato halves, skin down, on a large cookie sheet or oven-proof dish and generously brush with the harissa oil
- Put the potatoes in the oven for 40 minutes or until golden brown on top
- When the potatoes are ready, place them on a serving plate, sprinkle with the chives and put the cream in a small bowl on the side
