Harissa roasted sweet potatoes with spiced ground meat, Meyer lemon yogurt sauce, pickled red onions & dill
I’ve been thinking about this recipe for a while. It started out as nachos with sweet potatoes as the “chips” but it morphed into a middle eastern vibe with all those warming spices like cumin, turmeric and cinnamon.
I don’t know what to call this one - yummy loaded sweet potato mess? Whatever we’re calling it…it’s deeeelish.
Veganize it: swap the meat for lentils or crumbled tofu
XO, km
THE DISH:
harissa roasted sweet potatoes with spiced meat, Meyer lemon yogurt sauce, pickled red onions & dill | serves 3-4
THE STUFF:
2 sweet potatoes
1/2 tsp harissa
EVOO
Kosher S+P
1 lb ground meat (beef, lamb or turkey)
1 1/2 tsp ground cumin
1/2 tsp turmeric
Big pinch cinnamon
1/2 cup whole Greek yogurt
1 tbsp fresh lemon juice
Pickled red onions
Fresh dill
THE HOW-TO:
Preheat the oven to 450°F. Line a baking sheet with parchment.
Peel and thinly slice sweet potatoes. Add them to the prepared baking sheet and toss with a couple tbsp EVOO and the harissa. Spread out into a single layer and season with salt. Cook until golden brown, flipping once, 20-25 minutes.
Add a big drizzle of EVOO to a skillet and set over medium-high heat. Add the ground beef and, breaking up with a wooden spoon, brown the meat. Once it is about half way cooked add the cumin, turmeric, cinnamon and salt. Continue to sauté until meat is cooked through.
In a small bowl stir together the yogurt, lemon juice and a big pinch of salt.
To assemble, arrange the sweet potatoes on a platter. Top with the ground meat and drizzle the yogurt sauce. Top with pickled red onions and dill. Scoop it up like nachos or eat with a fork (how refined of you).
NOTE: you can find a recipe for pickled red onions on my website.