29 Jan baked sweet potatoes
Get through the last few days of January with a colourful plate of baked sweet potatoes spiced with harissa.
Baked Sweet Potatoes with Harissa (serves 4)
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Colour, colour, colour! You’ll love the brightness of this wintery supper. These are a meal in themselves (add a side salad and you’re set) but they also make a lovely side dish to roast meat.
2 sweet potatoes
200g sour cream
1 teaspoon of harissa paste
½ a red onion
½ a red chilli
Handful of fresh coriander
- Preheat the oven to 200c/180c fan/gas mark 6.
- With a knife, pierce the sweet potatoes all over. Put them in a roasting dish and roast for 45 minutes, or until a knife can easily cut through its centre. Remove from the oven and slice the sweet potatoes in half.
- Mix the sour cream with the harissa. Finely slice the red onion and chilli.
- Serve the sweet potatoes topped with a dollop of harissa cream, a sprinkling of red onion and chilli and a few coriander leaves. Finish with a sprinkle of salt and pepper.
* this week’s storecupboard essentials
– smoked paprika – smoked paprika loves tomato sauce. I add it to baked eggs or pasta sauce when I’m looking for something smoky rather than spicy. I always keep a pot of Periquin Pimenton in my cupbaord.
– harissa paste – a little of this spicy North African paste goes a long way. I like to keep a tube of Le Phare du Cap Bon Tunisian harissa paste in the fridge to add to yogurt or mayo when my meal needs a quick heat fix.
This recipe first appeared in The Irish Independent on January 29th