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Cooking 101
This sweet potato recipe is like Mariah Carey, it hits every note. Tangy, sweet, savory, herby, spicy, and everything in between. It’s just five ingredients, but definitely an example of something greater than the sum of its parts. Mixing honey with harissa makes a perfect glaze, lime zest and juice bring a pop of sour tanginess, and fresh cilantro adds that perfect herby finish.
Chef Tip: Scoring the sweet potatoes creates more surface area for the glaze to do it’s thing, just use the very tip of a paring knife so you don’t cut through to the bottom ,and gently drag it across the surface in about 1/8 inch increments. If you’re an anti-cilantro person, you can definitely sub parsley or mint here.
2 sweet potatoes, halved lengthwise
Olive oil
Salt
2 Tbsp Honey
1 Lime
4-5 sprigs of cilantro, thinly chopped
Preheat your oven to 450° F
Score the sweet potatoes in a crisscross pattern and toss them with a drizzle of olive oil and a pinch of salt
Place the sweet potatoes on a baking sheet lined with a rack and roast for about 30 minutes or until the sweet potatoes are tender
Meanwhile, whisk together the honey and about ¼ pouch of the Harissa
Remove the sweet potatoes from the oven and evenly glaze them with the honey Harissa dressing using a pastry brush or the back of a spoon
Roast for another 10 minutes until the sauce caramelizes
Garnish with the lime zest and cilantro
This recipe also goes well with Herby Chimichurri and Red Pepper Romesco.
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1 Term found in this Recipe
Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.
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