There’s a hint of heat to these baked sweet potato fries. But don’t worry! The spice is muted by baking, leaving just a tingle on your tongue. If you’re concerned about the heat level, serve the harissa as a dipping sauce along with the pomegranate molasses, and increase the salt on the sweet potatoes by 1/4 tsp (1 mL). If you want more heat, add some extra harissa to the pomegranate molasses.
2 lbs (1 kg) sweet potatoes, about 3 large ones
1 tsp (5 mL) extra-virgin olive oil
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) freshly ground pepper
3 Tbsp (45 mL) harissa
4 Tbsp (60 mL) pomegranate molasses
Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment and set aside.
Peel sweet potatoes, if you wish, and chop into fries, about 1/4 x 1/4 x 3 in (0.6 x 0.6 x 7.5 cm). In large bowl, toss sweet potatoes with olive oil, salt, pepper, and harissa paste, if using. Then spread in a single layer on prepared baking sheets.
Bake for 30 to 45 minutes, until tender on the inside and caramelized on the outside. Turn halfway through baking.
Remove from oven and serve immediately with a spoonful of pomegranate molasses for dipping or with small individual dipping bowls of pomegranate molasses on the side.
Each serving contains: 260 calories; 4 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 55 g total carbohydrates (17 g sugars, 7 g fibre); 512 mg sodium