Post Easter indulging and we are back on the health wagon. My go-to for family dinners are quick and in the oven sort of meals. One of those being these Harissa Sweet Potatoes. It’s three steps, little clean up and a tasty side that last a few days in the fridge as leftovers. Harissa is also a mild spice that the boys can normally handle (if not roast some plain ones on the same baking sheets).
- 4-5 sweet potatoes peeled, cut into moons
- 2 tbsp olive oil
- 1 tbsp Harissa seasoning
- Salt and Pepper
Set oven to 375 degrees. Peel the sweet potatoes and cut them into moons (I cut into about 3/4 inch rounds then cut those into 3 pieces). I put them on a baking sheet and drizzle the olive oil. Toss them with your fingers so they are all evenly coated and won’t stick the the baking sheet. Sprinkle on the Harissa, salt and pepper and bake for about 25-35 minutes until fork tender. Voila – thats it!