Harissa Sweet Potato Fritters Recipes

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HARISSA SWEET POTATO FRITTERS



Harissa Sweet Potato Fritters image

I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 12

6 cups boiling water
3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon seasoned salt
2 to 3 teaspoons harissa
1 small onion, grated
1/4 cup coconut oil
1/2 cup crumbled queso fresco
Optional: Sliced avocado, sliced tomato and minced fresh cilantro

Steps:

  • Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

HARISSA SWEET POTATO WEDGES



Harissa sweet potato wedges image

Sweet potato chips make a healthy, high-fibre alternative to traditional chips, but taste just as good (if not better!)

Provided by Good Food team

Categories     Side dish, Snack

Time 50m

Number Of Ingredients 3

1kg sweet potatoes , scrubbed and cut into wedges
1 tbsp harissa paste
soured cream and chives, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a large bowl combine the wedges with the harissa. Transfer to a baking tray and cook for 40-45 mins until the potatoes are tender and crispy at the edges. Serve with soured cream mixed with snipped chives.

Nutrition Facts : Calories 224 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.32 milligram of sodium

SWEET POTATO CAKES WITH POACHED EGGS



Sweet potato cakes with poached eggs image

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Provided by Kyle Boyce from London Grind

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 10

4 eggs
50g harissa
200g Greek yogurt
handful micro herbs
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Steps:

  • To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
  • Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
  • Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

SHINGLED SWEET POTATOES WITH HARISSA



Shingled Sweet Potatoes with Harissa image

Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.

Provided by Molly Baz

Categories     Bon Appétit     Side     Vegetable     Sweet Potato/Yam     Casserole/Gratin     Fall     Thanksgiving     Pistachio     Sesame     Vegetarian     Vegan     Dairy Free     Soy Free     Peanut Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 10

2/3 cup plus 2 Tbsp. extra-virgin olive oil
2/3 cup plus 2 Tbsp. harissa paste
2 Tbsp. white wine vinegar, divided
3 1/4 lb. medium sweet potatoes, peeled
Kosher salt
3 Tbsp. raw pistachios
2 tsp. sesame seeds
1 tsp. fennel seeds
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
  • Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10-15 minutes, until soft and starting to brown on top, about 1 hour.
  • Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
  • Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
  • Do Ahead
  • Dukkah can be made 3 days ahead. Store airtight at room temperature.

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