alive logo

Harissa-Roasted Sweet Potato Fries with Pomegranate Molasses

Serves 4


    Harissa-Roasted Sweet Potato Fries with Pomegranate Molasses

    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.


    Harissa-Roasted Sweet Potato Fries with 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


    Per serving:

    • calories260
    • protein4g
    • fat4g
      • saturated fat1g
      • trans fat0g
    • carbohydrates55g
      • sugars17g
      • fibre7g
    • sodium512mg



    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.



    SEE MORE »
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.