Get ready for a flavour-packed punch with these Sticky & Spicy Sweet Potatoes! Crispy on the outside, tender on the inside, and coated in an irresistibly sweet and fiery glaze, they’re perfect as a side or a snack to spice up any meal. Topped with crunchy almonds, zesty lemon, and fresh spring onions, this dish is a deliciously fun way to elevate your veggie game!
PREP TIME: 10-15 MINUTES
COOK TIME: 35-40 MINUTES (INCLUDING ROASTING AND GLAZING)
SERVES: 4 AS A SIDE
INGREDIENTS:
700g sweet potatoes, peeled and cut into wedges
1 red onion, minced
3 tbsp butter
1 tbsp Banhoek Chilli Oil (The Original or Garlic-Infused)
2 tbsp harissa paste
2 tbsp red wine vinegar
4 tbsp honey
1 tsp black pepper
Zest of 1 lemon (to garnish)
3 spring onions, sliced
¼ cup toasted almonds, chopped (optional, to garnish)
Salt to taste
METHOD:
Roast the sweet potatoes:
Preheat the oven to 200°C. Arrange the sweet potato wedges on a lined baking tray, drizzle with a little Banhoek Chilli Oil and season lightly with salt. Roast for 25–30 minutes until golden and tender but not fully cooked though yet.
Make the sticky glaze:
While the sweet potatoes roast, melt the butter and add the minced red onion, the Banhoek Chilli Oil, the harissa paste, red wine vinegar, honey, and black pepper.
Glaze the sweet potatoes:
Once the sweet potatoes are cooked, pour over the glaze and gently toss to coat. Return to the oven for 10 more minutes to caramelise slightly.
Garnish and serve:
Transfer to a serving dish. Scatter with toasted almonds, spring onions and lemon zest just before serving.
