Harissa Sweet Potato Wedges (Top 14 Free, Paleo)
PALEO II GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II NUT FREE II TOP 14 FREE II SESAME FREE II FISH FREE II SHELLFISH FREE
Sweet potato wedges with lime, coriander and avocado dip. are crispy on the outside, soft and caramelized inside and coated with spicy flavours. The perfect side dish or snack!
These wedges are the perfect combo of crispy, soft, and fluffy on the inside super crispy sweet potato wedges with the perfect crunch. With a few simple steps, it is possible. These wedges are everything! Especially when served with a deliciously creamy lime, coriander and avocado dip.
Notes on ingredients & substitutions
Avocado
Ripe ones are best for this recipe. Nice soft squidgy avocados. I always prefer fresh. However, you can buy frozen avocados these days, so use them if you have them in the freezer.
Limes
Always roll the limes before you use them so that you can get the maximum amount of juice from them.
Olive oil
For dressings and dips, extra virgin cold pressed is best. For cooking sweet potato, mild olive oil or coconut oil are good choices. ( not extra virgin for cooking).
Coriander
Feel free to use basil instead for the dip. if using coriander, please use the fresh variety, not ground, as it will not have the same flavour.
Sweet potatoes
Look for sweet potatoes that are roughly the same size and length, with smooth skin and straight lines/edges. Minimal curves make them easier to cut into wedges. Make sure you wash them thoroughly first with some cold water.
Harissa
I always prefer to use dried spice as the pastes tend to have added preservative ingredients which, in my opinion, drastically changes the flavour, Be careful when choosing spices that they do not contain gluten or so-called ‘natural ingredients, most of which are NOT natural and usually a slew of yeast extracts, msg, gluten-containing ingredients and lots of other questionable chemicals. Other spices to use instead of harissa:
Cumin, ground coriander & garam masala
Fajita seasoning
Chinese 5 spice
Ras el hanout
Jerk seasoning
Red chilli flakes ( omit if AIP)
Ingredients
Storage & reheating
The dip is best eaten immediately. If you need to refrigerate it, squeeze some lime juice on top, cover and pop it in the fridge for 24 hours. The sweet potato wedges will keep in the fridge for up to 5 days. I like to warm the wedges in a frying pan, so they crisp up again.
Makes 2 portions - 1hr mins prep & cooking time
Step by Step
Recipe
Sweet potatoes
1 large sweet potato
2 cloves garlic
3 tbsp olive oil
2 tsp harissa
sea salt/ black pepper
Avocado, lime & coriander dip
1 clove garlic
185 g avocado flesh only
25 g coriander
1 lime zest & juice
25 g pumpkin seeds
30ml water
15 ml olive oil
salt & pepper to taste
Chilli flakes ( optional)
Method
Heat the oven to 190 c
Blend the olive oil with the garlic, spices and seasoning in a Nutri bullet, OR chop the garlic and mix it with the spices, oil & seasoning.
Wash the potato and cut them into large wedges, pour over the spiced oil mixture, and mix, so the oil is evenly coated.
Bake in the oven for 45 minutes or till soft on the inside. They will have a lovely caramelization on the outside.
While the potatoes are baking, add the dip ingredients to a Nutri bullet or similar and blend to a smooth paste. Spoon into a serving dish, squeeze a little extra lime juice on top, and set aside in the fridge till the potatoes are cooked.
Once the potatoes are cooked, serve immediately with the dip.
Variations
Try using different herbs for the dip if you're not keen on coriander. Try basil or a selection of fresh mixed herbs. Fel free to use any variety of potatoes, white, purple or sweet potato are all great choices.
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