Have I already told you about this book? Anders read it last year and I’m finally getting around to reading it myself. It’s the first time in a while that I’ve felt inspired and hopeful about the future of our food system and the planet. I don’t know about you guys, but there are days when Anders and I want to drop everything and run away to the country to build a self-sufficient life away from all the hatred and backward thinking policies and systems. There are just so many variables and it’s hard to know what things will really make a difference. So much so that I sometimes feel lost in a sea of good intentions. Since the Saveur Awards last month I’ve been examining my work, my purpose, and my goals. For now I’m exploring and learning. I’ve been looking into food studies masters programs, connecting with various non-profits, considering several conferences, and reading things like The Soil Will Save Us. If you’re interested in sustainable agriculture and mitigating climate change this book is a must read. It’s all about how no till practices, diversified plantings, and intentional grazing pull carbon from the atmosphere, create habitat for insects, birds and microorganisms, and create healthy, productive soil that saves farmers time and money. It’s so well written and full of compelling stories, charming interviews and just the right amount of science. I’ve dog-eared a half dozen pages with references to regenerative agriculture pioneers and organizations doing innovative work to reform our agricultural system. Anyways, I’m loving it and you should check it out. Now, let’s talk about these Twice Roasted Maple Harissa Sweet Potatoes. Continue reading for the recipe…
These sweet potatoes are a perfect side dish for your Thanksgiving feast. This recipe was inspired by various twice roasted sweet potato recipes I’ve come across recently. They’re creamy on the inside and crispy on the outside and the sticky, sweet and spicy maple harissa sauce is balanced out by the tart, creamy coconut yogurt. Enjoy!
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Twice Roasted Maple Harissa Sweet Potatoes
2 medium sweet potatoes
2 tablespoons harissa paste
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1/4 teaspoon salt
1 cup unsweetened coconut milk yogurt
toasted sesame seeds and minced parsley to garnish
Preheat the oven to 400°F. Wrap the sweet potatoes in foil and place on a rimmed baking sheet. Roast for 90 minutes, until soft when pierced with a knife.
Remove from the oven, unwrap and allow to cool slightly.
Turn up the oven to 450°F. Line a rimmed baking sheet with parchment.
In a medium bowl combine the harissa paste, olive oil, maple syrup and salt. Whisk to combine.
When cool enough to handle, tear the sweet potatoes into pieces. One at a time, gently toss the sweet potato pieces in the maple harissa sauce and place on the prepared baking sheet.
Roast for 15-20 minutes until crispy.
Spread the yogurt on a plate or platter with the back of a spoon. Arrange the sweet potato pieces over the yogurt and garnish with the sesame seeds and chopped parsley.