We've been loving white sweet potatoes lately. They're a bit starchier and more mild in flavor than their orange cousins. I love them simply steamed - topped with coconut oil, salt, and lots of black pepper. Their also fabulous roasted as I've done here - tossed with spicy harissa paste and cumin to liven things up a bit.
If you're unfamiliar with it, Harissa is a Moroccan red pepper sauce made from red chili pepper, red bell pepper, garlic, olive oil, vinegar, and salt. Different brands can vary on their level of spiciness - I've linked my favorite Mina Harissa here (it comes in spicy and mild). Try it as a sauce for nourish bowls, mixed with quinoa, dolloped into soups, or mixed with hummus too!
Harissa Roasted White Sweet Potato Fries
Serves 2 (easily doubled)
1 large Japanese (white) sweet potato
1 Tbs. extra virgin olive oil
1-2 tsp. harissa paste (depending on spiciness level)
1/2 tsp. cumin powder
generous sprinkle fine sea salt
several grinds black pepper
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut the sweet potato into sticks that are 1/4 to 1/2 inch wide and 3-4 inches long. Toss with the olive oil and harissa, the sprinkle with cumin, salt, and pepper. Toss again until well coated.
Spread potatoes evenly on baking sheet and roast for 25-30 minutes, flipping at the 15 minute mark. They should be golden brown and a bit crisp. Serve hot.
Leftovers will keep for several days in the fridge. I like to reheat them in the toaster oven.
If you can't find white sweet potatoes, feel free to use the standard orange variety!