Spicy, sweet, and roasted to golden perfection—Harissa Sweet Potato is your new favorite sidekick for dinner. It’s bold, beautiful, and done in under 45 minutes.

We used to roast sweet potatoes every week growing up, but the first time I slathered them in harissa? Game-changer. The sweet-heat combo gives serious Moroccan vibes, and now it’s a must-have side whenever we do lamb koftas or Middle Eastern platters. Harissa started out as a “food trend,” but these days it’s firmly earned its place in the pantry.
If you love dishes like my Roasted Beet Salad with Feta and Walnuts, Vegan BBQ Baked Beans or Shakshuka With Goat Cheese, you’re going to love this harissa sweet potato dish!
Jump to:
💖 Why This Recipe Works
- Harissa adds smoky heat that pairs beautifully with the natural sweetness of sweet potato.
- Roasting at high heat gives crispy edges without frying.
- Even picky eaters will be won over—mine always go back for seconds!
⭐ Star Ingredients
- Tunisian-Style Harissa Paste: This chili paste brings smoky heat, depth, and complexity. I usually use a Tunisian-style version like Mina Harissa—it’s bold but approachable and won’t overpower the sweet potatoes.
- Sweet Potatoes: We’re using the classic orange-fleshed variety—naturally sweet, fluffy inside, and caramelizes like a dream when roasted.
- Coconut Oil: A great choice for high-heat roasting—it adds a subtle richness and helps everything crisp up beautifully.
- Pistachios: The crunch and pop of green take this harissa roast potato dish from simple side to wow-worthy finish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- No harissa? Use smoked paprika, chili flakes, olive oil, and a pinch of cumin as a quick harissa paste substitute.
- Try it with carrots or butternut squash for a similar texture and sweetness.
- Lower spice? Use just half the harissa or blend it with a little yogurt.
- Add-ins: Toss in chickpeas, red onion, or zucchini for a fuller tray bake.
- Sweet-savory twist: Add pomegranate seeds or a drizzle of tahini before serving.
- Turn it into a salad or bowl: Add cooled roasted sweet potatoes to a grain bowl with quinoa, arugula, avocado, and a drizzle of lemon-tahini dressing.
If you're loving these North African flavors, don’t miss my Roasted Chickpea Wraps With Sweet Potato, or Air Fryer Chicken Shawarma Wraps.
🔪 How To Make This Harissa Sweet Potato Recipe
- Step 1: Preheat oven to 400. Place cubed sweet potatoes on a baking sheet lined with parchment paper.
- Step 2: In a small dish combine melted oil, harissa, 1 Tablespoon honey, cinnamon, cardamon & salt.
- Step 3: Mix well using a whisk until you have a bright red sauce.
- Step 4: Pour sauce over the sweet potatoes.
- Step 5: Use a spatula or your hands to make sure all the pieces are well coated.
- Step 6: Add pistachio nuts to the sweet potatoes. Place in the oven & cook for 30 minutes.
- Step 7: Remove & stir sweet potatoes. Cook for another 15 minutes until they are browned & soft.
- Step 8: Remove from the oven & top with the other 1 Tablespoon honey & chopped pistachios. Stir until the honey & nuts are well combined.
💡Hint: Want those dreamy caramelized edges? Make sure your sweet potatoes are spread in a single layer and not crowding the sheet.
👩🍳 Expert Tips
- Pat sweet potatoes dry after peeling—they roast better with no moisture.
- Use a heavy-duty sheet pan for the best crispy finish.
- If your harissa paste is fire-breathing dragon level, blend it with olive oil or yogurt to dial it down.
- Making it for kids or spice-sensitive eaters? A dollop of plain yogurt and a drizzle of honey balances the heat beautifully.
🌿 Spices for Sweet Potatoes
Sweet potatoes love a good spice party. In this recipe, cinnamon and cardamom give it that cozy warmth, while harissa brings a North African kick. You could also experiment with ras el hanout, cumin, coriander, or smoked paprika if you’re feeling adventurous. These bold flavors are what make Moroccan-inspired roasted vegetables so irresistible.
💭 FAQs
Harissa is a North African chili paste made from roasted red peppers, garlic, and spices. You can find it in the international or Middle Eastern section of most grocery stores, or at specialty food shops.
Yes! Harissa’s smoky, spicy depth brings out the natural sweetness of roasted sweet potatoes—it’s a perfect flavor match, especially in Moroccan-inspired dishes.
If you need a harissa substitute you can whip up a simple version using smoked paprika, chili flakes, olive oil, and a pinch of cumin. Or use sriracha plus a dash of cumin for a shortcut.
Reheat roasted sweet potatoes in the oven at 350°F for about 10 minutes to maintain their crispy texture. Microwave works in a pinch, but they’ll be softer.
💖 Serving Suggestions
Wondering what to serve with this harissa sweet potato tray bake?
- Serve with lemony couscous or herbed bulgur.
- Add to grain bowls with avocado, kale, or chickpeas.
- Stuff into warm pitas with tahini sauce or garlic yogurt.
- Toss leftovers into a breakfast hash with eggs.
- Pair with grilled halloumi or Buffalo Chicken Tenders.
- Add to tacos with my Mango and Pineapple Salsa.
- Drizzle with tahini-maple sauce or harissa-yogurt for a gourmet twist.
- Top with a fried egg and call it brunch.
🍽 More Sweet Potato Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Roasted Harissa Sweet Potato Recipe
Ingredients
- ½ Cup pistachios
- 3 Medium Sweet Potatoes Orange (Around 4 Cups Diced)
- 2 Tablespoon Coconut Oil
- 1 Tablespoon Harissa
- 1 Tablespoon Honey
- 1 Teaspoon Cinnamon
- ½ Teaspoon Cardamon
- ½ Teaspoon Salt
Topping
- 1 Tablespoon Honey Garnish
Instructions
- Preheat oven to 400. Place cubed sweet potatoes on a baking sheet lined with parchment paper.
- Cube sweet potatoes and spread evenly on the tray.
- In a bowl, mix melted coconut oil, harissa, 1 tablespoon honey, cinnamon, cardamom, and salt.
- Pour over potatoes and toss to coat thoroughly.
- Roast for 30 minutes, stir, then roast 15 more minutes until golden and soft.
- Remove from oven, drizzle with remaining honey and sprinkle with pistachios. Stir gently and serve warm.
Notes
- Pat sweet potatoes dry after peeling—they roast better with no moisture.
- Use a heavy-duty sheet pan for the best crispy finish.
- If your harissa paste is fire-breathing dragon level, blend it with olive oil or yogurt to dial it down.
- Making it for kids or spice-sensitive eaters? A dollop of plain yogurt and a drizzle of honey balances the heat beautifully.
This has become one of my go-to side dishes—so easy but full of flavor! I’ve even turned the leftovers into a salad with quinoa and tahini dressing. So good every time!
The perfect side dish! I loved pairing it with a chicken breast for a healthy, and filling, meal!