Caramelized sweet potatoes with browned butter harissa from The Cook You Want to Be: Everyday Recipes to Impress (page 175) by Andy Baraghani

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Notes about this recipe

  • nick_ixtfmj on January 16, 2026

    This was delicious. I found my sweet potatoes didn’t caramelize so well, but it was great and flavourful none the less. Next time I’ll place them on one of the lower racks in my oven. I used almonds instead of hazelnuts and it worked out well.

  • Xyz123 on November 24, 2023

    I really liked this. I used regular yogurt and just strained some of the moisture out of it. I didn’t have harissa paste, just a harissa sauce of some sort and it was so good. I’ll def make this again.

  • pattyatbryce on October 31, 2023

    Terrific side. I'll second the use of rose harissa for milder flavor. Also, walnuts can be subbed for hazelnuts. Both subs were based on what was on hand and turned out great.

  • BayAreaKitchenDabbler on November 13, 2022

    Excellent! Did not use yogurt as I didn't feel like it. :). Mixed lemon zest & a little juice with harissa spice mix (not paste) & butter & honey and drizzled onto cooked sweet potatoes. Agree it works well for those not wanting a strong spice.

  • EmilyR on June 02, 2022

    This is another knockout recipe. It's very simple, but elevated and has wonderful layers of flavor. Rose harissa also works well if people aren't keen on stronger spice.

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