Hasselback Purple Sweet Potatoes with Harissa Yoghurt
Caramelised hasselback purple sweet potatoes finished with crunchy dukkah and creamy harissa yoghurt.
Ingredients
Potatoes
- 5 small purple-flesh sweet potatoes peeled
- 1½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
Dukkah
- ¼ cup hazelnuts
- 3 tsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp salt
Harissa Yoghurt
- 1 cup Greek style yoghurt
- 1 tsp harissa paste
To finish
- Fresh parsley finely chopped
Instructions
Prepare the potatoes
- Preheat the oven to 190°C. Place each sweet potato between two skewers or chopsticks. Carefully slice thin cuts across the potato, stopping when the knife hits the skewers so the base remains intact and the potato fans open as it cooks.
Season
- Mix together the olive oil, garlic powder and salt. Brush generously over the potatoes, allowing some of the oil to drip between the slices.
Roast
- Place the potatoes on a lined baking tray and roast for 50–60 minutes, or until tender in the centre and crisp and caramelised on the edges.
Make the dukkah
- Toast the hazelnuts in a dry pan over medium heat until fragrant. Transfer to a mortar and pestle and crush roughly.
- Add the sesame seeds, cumin seeds, coriander seeds and salt to the same pan and toast until the sesame seeds are lightly golden and aromatic.
- Add the toasted seeds to the hazelnuts and gently pound to create a coarse crumb.
Make the harissa yoghurt
- In a small bowl, mix the Greek yoghurt and harissa paste until smooth.
Serve
- Transfer the roasted sweet potatoes to a serving dish. Sprinkle generously with dukkah and finish with fresh parsley.
- Serve with the harissa yoghurt on the side.
