A delicious and easy recipe for spicy harissa sweet potato wedges. These go brilliantly with veggie burgers and are dangerously moreish!
Without really meaning to I’ve found myself doing Veganuary. In case you have no idea what this means (I didn’t until some time in December) I’ve agreed to go vegan – that is to not eat or drink any animal products – for the whole of January. As I’m vegetarian anyway this is perhaps less of a leap for me than it is for others and the major challenge I’ve found so far is one of organisation – making sure I have almond milk, soya margarine and most of all a plan.
Meal planning is something that I struggle with at the best of times but now it’s really important, as I can’t guarantee that I’ll be able to pick something up easily. Today for example I had to pick the kids up a quick sandwich in town for their lunch and there was nothing vegan at all – so I waited until we got home at 2.30pm and had leftover chickpea, apricot and squash burgers (from the Peace and Parsnips cookbook by Lee Watson – which is brilliant) and these amazing harissa sweet potato wedges.
I was sent this Moroccan Harissa Marinade to try by Encona Sauces a little while ago but Christmas got in the way and I hadn’t tried them out until yesterday. This is such an easy way to spice up some sweet potatoes and they were delicious. My husband and I scoffed them. In fact it took all of my willpower to save a portion for a photo – although I was mighty glad that I had at lunchtime today! It’s quite a spicy marinade so I’d recommend just adding a tiny bit for flavour if you’re serving it up to kids who aren’t used to chilli.
My kids are getting increasingly used to the taste of spices such as cumin, coriander or turmeric, but one taste of chilli and they refuse to eat the lot. So I went very easy on the marinade for their portion – just adding a tiny bit mixed with oil. Taste the marinade and judge for yourself.
Here’s how I made the spicy harissa sweet potato wedges version for us:
Harissa sweet potato wedges
- 6 small sweet potatoes
- 1 tbsp sunflower oil
- 2 tbsp Encona Moroccan Harissa Marinade see note above about the spice levels if serving to kids
Wash the potatoes (you don't need to peel them unless you want to) then slice into wedge shapes. Place in a large bowl, add the oil and marinade and mix well. Cover and leave for an hour or longer in the fridge.
Preheat the oven to 200°C. Place the wedges on two lightly greased non-stick baking trays and roast for 30-40 minutes, turning halfway, or until soft on the inside and crispy on the outside.
If you like this you might like Korean-style mushroom and tofu patties.
Disclaimer: I was sent the marinade to try by Encona Sauces. All opinions are my own and I received no other payment for this post.