Caramelized Sweet Potatoes with Browned Butter Harissa

Move over traditional sweet potatoes, there is a new Thanksgiving recipe!

Serves 4

Ingredients:

6 small to medium sweet potatoes

3 tablespoon avocado oil

Kosher salt

1/2 lemon

1 cup full-fat Greek yogurt

1 Tbl water (optional)

1/2 cup raw walnuts or pistachios, coarsely chopped

1/4 cup unsalted butter

1 Tbl harissa paste

1 Tbl runny honey

Flaky sea salt

Directions:

Preheat 425°

Halve the sweet potatoes lengthwise and place them on a rimmed baking sheet. Drizzle the avocado oil all over and season with kosher salt. Give the sweet potatoes a toss until coated in the oil, then flip them so the cut side is facing down.

Roast the sweet potatoes until you can almost see a sticky ring around the edges, 25 to 30 minuts. It may take longer if your sweet potatoes are on the thick side.

Using a Microplane, finely grate the zest of the lemon half into a bowl and then squeeze out the juice. Add the yogurt, season with salt and stir in the water to reach the desired consistently.

When the sweet potatoes are almost done, put the butter in a small skillet and place over medium low heat. Cook, stirring frequently until the butter begins to turn amber 4 to 6 minutes, add the nuts. Slide the pan off the heat and add the harissa and honey, stirring until the mixture looks speckly and smells fragrant, 20 seconds. Season the harissa butter with salt.

Using the spatula, separate the sweet potatoes from the baking sheet. Spread the yogurt sauce on a platter and arrange the sweet potatoes on the sauce, cut side up. Spoon over the harissa butter, and sprinkle with flaky sea salt and serve.