Roasted sweet potatoes with Reuben’s Harissa Relish

Beware, the heat level in this vegetarian dish is moderately high, but a dollop of Greek yoghurt on the side can extinguish the fire.

INGREDIENTS:

500g golden sweet potatoes, peeled and sliced into 1cm thick slices

30g butter

1 tablespoon honey

1-2 tablespoons Reuben Solomon’s Harissa, depending on your chilli tolerance.

METHOD:

Preheat the oven to 210 °C

Line a baking tray with baking paper, place the butter, honey and Reuben’s Harissa Relish 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, and add the slices of sweet potato, turning them over to coat well with the spice mix.

Roast for 15-20 minutes, or until just tender. Serve warm or at room temperature.