Harissa Roasted Sweet Potato with Garlic Lime Yogurt by @simonauscher

55 min

2 servings

🥔

300 g

Sweet potato

🌶️

30 ml

Harissa

🧄

1 head

Garlic

🥣

45 g

Greek yogurt

🍋

1

Lime

🌿

8 g

Cilantro

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

  1. Preheat
    • sweet potato

    Preheat the oven to 180°C / 350°F. Wash the sweet potato and cut it into large wedges.

  2. Place
    • sweet potato
    • harissa
    • olive oil

    Place the sweet potato wedges in the baking dish. Add 1 tablespoon olive oil, the 2 tablespoons harissa, and a pinch of salt, then coat the wedges evenly.

  3. Trim
    • garlic
    • olive oil
    • salt

    Trim the top from the garlic head. Drizzle it with 1 teaspoon olive oil and season it with a pinch of salt.

  4. Wrap
    • garlic
    • Sweet potato

    Wrap the seasoned garlic head in aluminum foil. Put it beside the sweet potato in the baking dish.

  5. Roast
    • sweet potato
    • garlic

    Roast the sweet potato and garlic for 40 minutes at 180°C / 350°F. Cook until the sweet potato is tender and browned at the edges.

  6. Mash
    • garlic

    Remove the roasted garlic cloves from their skins into the mixing bowl. Mash them into a smooth paste with a fork.

  7. Add
    • Greek yogurt
    • lime
    • salt

    Add the Greek yogurt, juice from half the lime, a pinch of salt, and 1 tablespoon olive oil. Mix until creamy and loosen with more olive oil if needed.

  8. Spread
    • Greek yogurt
    • sweet potato

    Spread the garlic lime yogurt onto a serving plate. Arrange the roasted sweet potato wedges on top.

  9. Chop
    • cilantro
    • lime
    • olive oil

    Chop the cilantro and scatter it over the dish. Finish with the remaining lime and a light drizzle of olive oil.

Harissa Roasted Sweet Potato with Garlic Lime Yogurt by @simonauscher

55 min

2 servings

🥔

300 g

Sweet potato

🌶️

30 ml

Harissa

🧄

1 head

Garlic

🥣

45 g

Greek yogurt

🍋

1

Lime

🌿

8 g

Cilantro

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 350°F. Wash the sweet potato and cut it into large wedges.

    🥔sweet potato
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Place the sweet potato wedges in the baking dish. Add 1 tablespoon olive oil, the 2 tablespoons harissa, and a pinch of salt, then coat the wedges evenly.

    🥔sweet potato
    🌶️harissa
    🫒olive oil
    🧂salt
    🍳baking dish
    🥄spoon

  3. Step 3/9

    Trim the top from the garlic head. Drizzle it with 1 teaspoon olive oil and season it with a pinch of salt.

    🧄garlic
    🫒olive oil
    🧂salt
    🔪chef's knife
    🥄spoon

  4. Step 4/9

    Wrap the seasoned garlic head in aluminum foil. Put it beside the sweet potato in the baking dish.

    🧄garlic
    🧻aluminum foil
    🍳baking dish

  5. Step 5/9

    Roast the sweet potato and garlic for 40 minutes at 180°C / 350°F. Cook until the sweet potato is tender and browned at the edges.

    🥔sweet potato
    🧄garlic
    🍳baking dish

  6. Step 6/9

    Remove the roasted garlic cloves from their skins into the mixing bowl. Mash them into a smooth paste with a fork.

    🧄garlic
    🥣mixing bowl
    🍴fork

  7. Step 7/9

    Add the Greek yogurt, juice from half the lime, a pinch of salt, and 1 tablespoon olive oil. Mix until creamy and loosen with more olive oil if needed.

    🥣Greek yogurt
    🍋lime
    🧂salt
    🫒olive oil
    🥣mixing bowl
    🍴fork
    🥄spoon

  8. Step 8/9

    Spread the garlic lime yogurt onto a serving plate. Arrange the roasted sweet potato wedges on top.

    🥣Greek yogurt
    🥔sweet potato
    🍽️serving plate
    🥄spoon

  9. Step 9/9

    Chop the cilantro and scatter it over the dish. Finish with the remaining lime and a light drizzle of olive oil.

    🌿cilantro
    🍋lime
    🫒olive oil
    🔪chef's knife
    🪵cutting board
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Dairy, Fruits, Herbs, Oils, Seasonings

Ingredients

Sweet potato, Harissa, Garlic, Greek yogurt, Lime, Cilantro, Olive oil, Salt

Notes

Sweet potato (peeled and cut into large wedges), Cilantro (chopped, amount not given), Olive oil (amount not given), Salt (a pinch)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Nut-free, Egg-free

Calories

315 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Dietary fiber: 7g, Fat: 14g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 670mg, Calcium: 90mg, Iron: 1.3mg, Sodium: 310mg

Vitamins

Vitamin A: 1450mcg RAE, Vitamin C: 27mg, Vitamin B6: 0.4mg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, baking dish, aluminum foil, mixing bowl, fork, spoon, serving plate

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Starter

Occasions

Lunch, Dinner, Autumn, Weeknight

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Mediterranean, North African, French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Soft, Crisp-edged

Flavors

Spicy, Sweet, Tangy, Garlicky, Earthy, Herbaceous, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based sauce out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep yogurt sauce separate when possible,Reheat sweet potato in an oven before serving), freezer : 30 days (Freeze roasted sweet potato separately,Do not freeze the yogurt sauce,Use a freezer-safe airtight container)