Did you hear? Harissa is one of the top food trends for 2015. It’s no surprise why. Smoky, spicy & with a familiar taste. Mina Harissa is approachable & once you’ve tasted it, it’s easy to see where you could use this red pepper sauce just about anywhere.

I like my spicy with a bit of sweet. Naturally, sweet potatoes & cinnamon were a perfect match. Top with some crunchy pistachios & you have one of the tastiest side dishes that will win over even the most apprehensive palate.

My kids dive into these sweet potatoes & beg for more. If you find these a bit spicy for your kiddo’s taste buds, top the potatoes with some cool, creamy, grass fed yogurt & another drizzle of honey.

How to prepare spiced sweet potatoes

  • PREP TIME: 10 mins
  • COOK TIME: 45 mins
  • TOTAL TIME: 55 mins
  • AUTHOR: Trisha
  • SERVES: 4-6 servings


  • 3 medium Sweet Potatoes, cubed (approx 5 cups)
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Mina Harissa
  • 1 Tablespoon Honey
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Cardamon
  • ½ Teaspoon Salt
  • For topping:
  • 1 Tablespoon Honey
  • ½ cup Pistachios, chopped


  1. Preheat oven to 400.
  2. Place cubed sweet potatoes on a baking sheet lined with parchment paper.
  3. In a small dish combine melted oil, harissa, 1 Tablespoon honey, cinnamon, cardamon & salt.
  4. Pour sauce over the sweet potatoes & use a spatula or your hands to make sure all the pieces are well coated.
  5. Place in the oven & cook for 30 minutes. Remove & stir sweet potatoes. Cook for another 15 minutes until they are browned & soft.
  6. Remove from the oven & top with the other 1 Tablespoon honey & chopped pistachios. Stir until the honey & nuts are well combined.
  7. Serve!