Roasted Sweet Potato Wedges with Harissa Mayo
This is a recipe I used all the time in college, pulled from a favorite appetizer at a farm-to-table dining spot. Sweet potato wedges with harissa mayo — so simple and so delicious. The sweetness of the potato is balanced by the spicy harissa paste and creamy mayo dip. I love these as an easy mid-afternoon snack, a party appetizer, or a healthy alternative to fries.
The recipe itself is super simple. A trick for getting really crispy potatoes is to roast them at a high temperature!
~Carolyn
Roasted Sweet Potato Wedges with Harissa Mayo
Ingredients
For the wedges:
Sweet potatoes
Salt
Smoked paprika
Olive oil
For the dip:
Mayonnaise
Harissa paste
Directions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Scrub the sweet potatoes and cut them into evenly sized wedges.
Toss the wedges with a drizzle of olive oil, salt, and smoked paprika until everything is well coated.
Spread the wedges out on the baking sheet, making sure they’re not touching — this really helps them crisp up.
Roast for 25–35 minutes, flipping halfway through, until the edges are browned and the wedges are crispy.
While they roast, make the dip by mixing mayonnaise with harissa paste to taste. Add more harissa if you want extra heat.
Serve the hot wedges with the harissa mayo on the side. So good!