Sticky Glazed Sweet Potatoes with Harissa Ranch

Let's make sweet potatoes the star of the meal! These sticky glazed sweet potatoes with harissa ranch, toasted hazelnuts, and fresh parsley are so delicious, they'll steal all the attention.

Ingredients

• Harissa: A chili paste known for its spicy, aromatic, and smoky flavor. Use the paste form to make the ranch dressing, not the dry spice mix. I used Mina Harissa mild sauce for this recipe.
• Greek yogurt: I used Greek yogurt to make the ranch dressing to cut on calories, but you can also use mayonnaise or sour cream instead. Make sure to use plain Greek yogurt if using yogurt, for the best texture.
• Sweet potatoes: This root vegetable has a naturally earthy and sweet flavor. When cooked, the sweetness is even more pronounced.
• Smoked paprika: Unlike regular paprika, smoked paprika has a more intense flavor with smoky notes, which balances the sweet potatoes. You can use regular paprika if you can't find smoked.
• Honey: The sweetener is used to make the garlic honey glaze.
• Red chili flakes: To give the dish a little kick, we're adding red chili flakes to the garlic honey glaze. You can omit the red chili flakes if you want a mild version.
• Hazelnuts: To add texture and another flavor element, finish the dish with toasted chopped hazelnuts. You can also substitute them with another nut, such as almonds or walnuts.

Substitutions and variations

• Toppings: You can add extra garnishes such as fresh chopped chives, crispy shallots, or fried garlic.
• Sauces: You can serve the potatoes with other condiments such as ketchup, curry ketchup, BBQ sauce, or honey mustard.

Recipe

Print Recipe

Sticky Glazed Sweet Potatoes with Harissa Ranch

Total Time45 minutes mins

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Keyword: vegetarian

Servings: 4

Author: Christine Ma

Ingredients

Harissa ranch

• ½ cup plain Greek yogurt
• ¼ cup buttermilk
• ¼ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2-3 tablespoons harissa
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

Sticky sweet potatoes

• 3 medium sweet potatoes peeled and sliced into wedges
• ⅓ cup olive oil
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon minced garlic
• ⅓ cup honey
• 1 teaspoon red chili flakes
• ¼ cup chopped toasted hazelnuts
• 2 tablespoons chopped fresh parsley

Instructions

• Preheat oven to 400 degrees F.
• Make harissa ranch. Combine Greek yogurt, buttermilk, chives, dill, harissa, garlic powder, and onion powder in a medium bowl. Whisk until well combined. Season with salt and pepper and let sit for 30 minutes.
• Toss sweet potatoes with olive oil, rosemary, paprika, onion powder, salt, and black pepper until well coated. Spread sweet potatoes in an even layer on a baking sheet. Roast sweet potatoes for 25-30 minutes or until browned, flipping over the sweet potatoes halfway through.
• Meanwhile, make garlic honey glaze. Melt butter in a small saucepan over medium heat. Add garlic and saute for 30 seconds. Add honey and red chili flakes and bring to a simmer. Continue to simmer for 2 minutes or until slightly thickened. Remove from heat.
• Drizzle garlic honey glaze on sweet potatoes, gently tossing to coat. Transfer sweet potatoes to serving plate and sprinkle chopped hazelnuts and parsley on top. Serve with harissa ranch.

Video

Notes

Add extra harissa to the harissa ranch for a spicier version. The harissa ranch can be made up to 3 days in advance.

Step-by-step instructions

Step 1: Make harissa ranch

Begin by whipping together the harissa ranch. This dressing combines Greek yogurt, buttermilk, chives, dill, and the spiciness of harissa. Garlic and onion powder add depth, while a dash of salt and pepper balances the flavors.

Let it sit for 30 minutes to allow the flavors to meld.

I used the harissa paste by Mina, which has a great balance of flavors. You can increase or decrease the amount of harissa according to your preference.

You can also prepare the sauce up to 3 days in advance.

Step 2: Roast sweet potatoes

Now, let's move on to the sweet potatoes. Slice the potatoes into wedges, making sure they're all about the same thickness to ensure even cooking.

Then, toss them with olive oil, rosemary, smoked paprika, onion powder, salt, and black pepper.

Spread the potatoes evenly on a sheet pan, giving them plenty of room. If you overcrowd the pan, the potatoes will steam and become soggy.

You may need to use 2 sheet pans if they don't all fit.

Roast the vegetables at 400 degrees Fahrenheit for 25-30 minutes until they turn golden brown. Make sure to flip the potatoes over halfway through the cooking.

Step 3: Finish with glaze

While the sweet potatoes roast, prepare the glaze. Melt butter, sauté garlic, and then add honey and red chili flakes. The red chili flakes add a little kick, but you can omit them for a milder sauce.

Simmer the sauce for two minutes or until slightly thickened. Then, drizzle this over the roasted sweet potatoes, gently tossing everything together. Sprinkle chopped toasted hazelnuts and fresh parsley for added texture and color, and serve with the harissa ranch.

I loved how the different flavors and textures all come together in this sticky glazed sweet potato dish. The natural sweetness of the sweet potatoes with the sticky garlic glaze, bold heat of harissa, and cooling ranch marry together to create one captivating dish. I think even the sweet potato haters would enjoy this one!

For another fantastic sweet potato side dish, check out these Nashville sweet potato balls!

Make-ahead and storage

• Make-ahead: You can make the harissa ranch up to 3 days in advance.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 4 days.

Frequently asked questions

More sweet potato recipes

Looking for more sweet potato dishes? Try these: