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.