Sticky Glazed Sweet Potatoes with Harissa Ranch
Servings 4
Ingredients
Harissa ranch
- ½ cup plain Greek yogurt
- ¼ cup buttermilk
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2-3 tablespoons harissa
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Sticky sweet potatoes
- 3 medium sweet potatoes peeled and sliced into wedges
- ⅓ cup olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon minced garlic
- ⅓ cup honey
- 1 teaspoon red chili flakes
- ¼ cup chopped toasted hazelnuts
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Make harissa ranch. Combine Greek yogurt, buttermilk, chives, dill, harissa, garlic powder, and onion powder in a medium bowl. Whisk until well combined. Season with salt and pepper and let sit for 30 minutes.
- Toss sweet potatoes with olive oil, rosemary, paprika, onion powder, salt, and black pepper until well coated. Spread sweet potatoes in an even layer on a baking sheet. Roast sweet potatoes for 25-30 minutes or until browned, flipping over the sweet potatoes halfway through.
- Meanwhile, make garlic honey glaze. Melt butter in a small saucepan over medium heat. Add garlic and saute for 30 seconds. Add honey and red chili flakes and bring to a simmer. Continue to simmer for 2 minutes or until slightly thickened. Remove from heat.
- Drizzle garlic honey glaze on sweet potatoes, gently tossing to coat. Transfer sweet potatoes to serving plate and sprinkle chopped hazelnuts and parsley on top. Serve with harissa ranch.
Notes
Add extra harissa to the harissa ranch for a spicier version. The harissa ranch can be made up to 3 days in advance.