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Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds

  • serves 4
  • Easy

This recipe for roasted sweet potatoes with harissa yogurt, toasted nuts and seeds from Dan Doherty makes veg the star of the show

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Ingredients

  • sweet potatoes 4 medium, washed 
  • yogurt 4 tbsp
  • sesame seeds 2 tbsp
  • pumpkin seeds 2 tsp
  • blanched hazelnuts 2 tsp
  • olive oil
  • coriander leaves a handful
  • red chillies 5, pierced with a knife
  • olive oil
  • garlic 5 cloves, peeled
  • cumin seeds 2 tsp, toasted and ground 
  • coriander seeds 2 tsp, toasted and ground
  • sherry vinegar 1 tbsp
  • coriander chopped to make 3 tbsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Pierce the sweet potatoes all over with a small knife. Put on a tray on the middle shelf in the oven and bake for 1 hour 45 minutes – 2 hours, depending how big they are. They should feel soft to touch with a little give when they are ready. 

  • Step 2

    To make the harissa, fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool.

  • Step 3

    When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli. Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste. Add the chopped coriander and season. 

  • Step 4

    Mix the yogurt with 2 heaped tbsp harissa. Toast the seeds and nuts in a dry frying pan until lightly golden, taking care not to burn.Add a pinch of salt and leave to cool.

  • Step 5

    When the potatoes are ready, split in half lengtways and put them on plates. Add a spoonful of harissa yogurt into each potato, then drizzle over some olive oil. Season with salt and pepper, then finish with a good sprinkling of the mixed seeds and nuts and some more coriander, roughly torn on top. 

Nutritional Information

  • Kcals 375
  • Carbs 51.9g
  • Protein 7.3g
  • Fat 13.4g
  • Salt 0.6g
  • Saturates 2.7g
  • Fibre 8.7g
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