Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare four medium sweet potatoes by peeling them and cutting into 2 cm thick wedges, approximately 1.5 kg in total.

2. 2

   In a large mixing bowl, combine 2 tablespoons of harissa paste, 2 tablespoons of honey, 3 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

3. 3

   Add the sweet potato wedges to the bowl with the marinade and toss thoroughly to ensure all pieces are evenly coated with the spice mixture.

4. 4

   Preheat your tandoor oven to a medium-high heat, targeting approximately 200°C (400°F), allowing it to heat evenly for at least 20 minutes.

5. 5

   Carefully place the marinated sweet potato wedges onto skewers or directly onto the hot tandoor walls if your oven is designed for it, baking for 20-25 minutes, turning them once halfway through, until they are fork-tender and possess slight char marks.

6. 6

   While the sweet potatoes are baking, prepare the tahini yogurt drizzle by whisking together 1/2 cup of Greek yogurt, 3 tablespoons of tahini, 1 tablespoon of fresh lemon juice, 1 minced clove of garlic, and a pinch of salt in a small bowl until the mixture is completely smooth.

7. 7

   Carefully remove the beautifully baked sweet potatoes from the tandoor, arrange them enticingly on a serving platter, and generously drizzle with the prepared creamy tahini yogurt sauce.

8. 8

   Garnish the dish by sprinkling 2 tablespoons of freshly chopped mint or parsley over the top just before serving, adding a final touch of freshness and color.