Roasted sweet potatoes with Reuben’s Harissa
Beware the heat level in this vegetarian dish is moderately high, but a dollop of Greek yoghurt on the side can extinguish the fire.
500g golden sweet potatoes, peeled and sliced 1cm thick slices
30g butter
1 tablespoon honey
1-2 tablespoon Reuben Solomon’s Harissa, depending on your chilli tolerence.
Preheat the oven to 210C
Line a baking tray with baking paper and place the butter, honey and Reuben’s Harissa on it. Cook in the oven for 3 minutes- just long enough to melt the butter. Swirl the sauce ingredients with a spoon to combine then add the slices of sweet potato, turning them over to get well covered by the spice mix.
Roast for 15-20 minutes, or until just tender. Serve warm or at room temperature.