Time: 35 min.
Complexity: easily
Servings: 4

Baked purple sweet potatoes taste just as delicious as orange ones, but they're more striking and perfect as a holiday side dish. This recipe features baked purple sweet potatoes with lemon wedges, harissa, and cumin, infusing them with a bouquet of flavors, including tangy, sweet, spicy, and citrusy notes. Sprinkle with fresh parsley before serving.

Ingredients:

• 2 large purple sweet potatoes
• 1 tbsp harissa
• 1 tsp ground cumin

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, harissa sauce, cumin, lemon, parsley

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Preparation:

Step 1
• Thinly slice 2 large purple sweet potatoes. Place on a rimmed baking sheet and toss with half a lemon (quarters and slices), 3 tablespoons olive oil, 1 tablespoon harissa, and 1 teaspoon ground cumin; season with salt and pepper.
Step 2
• Bake at 425°F (220°C), stirring once, until the sweet potatoes are tender, 30 minutes. Sprinkle with finely chopped parsley.

Votes: 5