Harissa sweet potato wedges
Sweet potato wedges coated in harissa until charred and spicy at the edges, with a lemony mayo to cool them down. A side, or a snack for sharing.
- Time
- 40 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: harissa paste and vegan mayonnaise.
Method
- Set the oven to 220°C (200°C fan). Scrub the sweet potatoes and cut each lengthways into 8 wedges, leaving the skin on.
- In a large bowl, mix the harissa paste with the olive oil and a pinch of salt, then add the wedges and turn them until evenly coated.
- Spread the wedges in a single layer on a large baking tray, leaving space between them so they crisp rather than steam.
- Roast for 30 to 35 minutes, turning once halfway, until soft inside and charred at the edges.
- Meanwhile, stir a squeeze of juice from the lemon half into the vegan mayonnaise in a small bowl.
- Pile the wedges on a plate, hot, with the lemon mayonnaise and the rest of the lemon half cut into wedges.
Tip Harissa varies a lot in heat, so taste yours first; the mayonnaise will tame it if it is strong.
Per portion
| Energy | 413 kcal |
| Protein | 3 g |
| Carbohydrate | 43 g |
| of which sugars | 12 g |
| Fat | 24 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 0.64 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato2
- harissa paste1 tbsp
- olive oil2 tbsp
- vegan mayonnaise2 tbsp
- lemon½
