Harissa Roast Sweet Potato Wedges with Garlic Herb Aioli
Harissa roast sweet potato wedges pack a flavorful punch of heat and are perfectly crispy on the outside and fluffy on the inside.-- serve with a garlic herb aioli for dipping!
Servings 6 servings
Calories 318kcal
Ingredients
Harissa Roast Sweet Potato Wedges
- 3 medium sweet potatoes (about 2 lbs)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons harissa paste
Garlic Herb Aioli
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- Minced fresh chives for topping
Instructions
Harissa Roast Sweet Potato Wedges
- Preheat oven to 425F. Lightly grease a large baking sheet and set aside.
- Cut each sweet potato in half lengthwise then cut each half into 3-4 wedges.
- In a large bowl, toss sweet potatoes with olive oil, garlic powder, paprika, and cayenne. Season sweet potatoes with salt and pepper to taste.
- Lay sweet potatoes in a single layer on prepared baking sheet, spacing out wedges as much as possible. Roast sweet potatoes at 425F 30 minutes, flipping wedges halfway through baking, until sweet potatoes are tender. Broil sweet potatoes on high 3-5 minutes until crispy.
- Remove sweet potatoes from oven and brush with harissa. Set aside for a moment to prepare the aioli.
Garlic Herb Aioli
- In a small bowl, whisk aioli ingredients until smooth. Top sweet potatoes with chives and serve warm with aioli as a dipping sauce. Enjoy!
Notes
Storing Instructions
Store sweet potato wedges and aioli separately in refrigerator up to 6 days. Reheat sweet potato wedges 8-10 minutes in 400F oven or air fryer for serving.
Nutrition
Serving: 4wedges (with 1-2 oz aioli) | Calories: 318kcal | Carbohydrates: 48.7g | Protein: 3.4g | Fat: 12.9g | Saturated Fat: 3.1g | Cholesterol: 11mg | Sodium: 174mg | Potassium: 1273mg | Fiber: 6.4g | Sugar: 3.3g | Calcium: 51mg | Iron: 1mg