For our Moroccan brunch we made two dishes – one of which is super easy and something I could easily see whipping up for a side dish for breakfast, lunch or dinner! The combination of sweet, salty and spicy is total perfection…
Harissa Sweet Potatoes // serves 4
- 2 medium yams or sweet potatoes, diced
- 1-2 Tbsp Harissa paste
- ½ onion (optional)
- Cilantro (optional)
- Salt and pepper to taste
Preheat the oven to 400 F. Scrub and dice the sweet potatoes (we left the skin on ours!) then toss in a large bowl with 1 tablespoon Harissa and a dash of olive oil. Because people’s tastes – and Harissa – can vary, taste test yours first to see how much you’d like to use. If your Harissa is super spicy, you can dilute it a bit with olive oil. If it’s not, you can add another tablespoon. Make sure sweet potatoes are coated well.
Once coated, place the sweet potatoes on a parchment paper lined baking sheet, giving them room to crisp up. Sprinkle a bit of sea salt and pepper to taste. Bake for 15 minutes, then stir them up. Check again after another 10-15 minutes – once they start crisping up around the edges, they’re ready!
If you’re a fan of onions, simply sauté a few of those up with olive oil and a touch of Harissa until they brown. Toss them in with the potatoes. Chop up a few cilantro leaves and garnish! I like to add a few whole leaves on top just for looks too…
We served ours for brunch along with this Moroccan Shakshuka (recipe for that coming soon!), but you could easily pair it with a simple scramble, or poached eggs served on top! They’d also make the perfect side to kebabs or other Eastern inspired dishes!
credits :: photography by meghan klein // recipe and styling by cassandra lavalle for coco+kelley