Harissa sweet potatoes



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 3-4 cara cara sweet potatoes
  • 1/3 cup foodie harissa paste
  • juice of 1/2, along with 1 tbsp zest
  • 1/3 cup raw honey or syrup of choice (brown sugar will work too)
  • Olive oil to drizzle
  • Sesame seeds
  • Salt and Pepper to taste
  • Butterbean dip
  • 1 can butterbeans drained
  • (use 3/4 of the can save the rest to roast)
  • 1 tbsp tahini
  • 1-2 tsp lemon juice
  • 1 tsp lemon zest
  • 1-2 tbsp olive oil
  • 1 heaped tbsp nutritional
  • yeast
  • 1 tbsp honey or syrup
  • 1/2 tsp ground sumac or cumin( optional)
  • Salt and pepper
  • Milk if needed


  • Fresh chopped dill
  • Fresh chopped mint
  • Pomegranate jewels
  • Lemon zest
  • Runny tahini
  • Toasted pine nuts


  1. Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft.
  2. Slice into rounds or slice in half, making sections on top look like hassle back potatoes.
  3. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper.
  4. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized.
  5. Add the butterbean hummus ingredients to a high-speed blend until smooth.
  6. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy