by Chef Matthew Krenz

I absolutely love pairing warm spices with sweet potatoes this time of year. It is a step away from the old standby of dumping brown sugar and cinnamon on them (not that there is anything wrong with that!). I find that roasting and concentrating the sweetness and meatiness of the potatoes adds to the allure of this side dish, and giving it a little kick and coolness rounds out the flavors to be new and exciting for friendly potlucks and gatherings. I hope you enjoy this (last) wintertime dish, as spring is already showing that it is nearby. Cheers!

Whipped Tahini Sauce
Makes 16 oz.

1 lb. plain greek yogurt
¼ c. tahini paste
1 tbsp. garlic, finely minced
2 tbsp. ginger, finely minced
2 tbsp. pomegranate molasses 
1 tbsp. ground sumac
2 tbsp. orange zest
3 oz. fresh orange juice
1 oz. fresh lime juice
2 oz. extra virgin olive oil
Salt, to taste

1. In a stand mixer, combine all ingredients except the olive oil and salt. Using the whisk attachment, whip the ingredients until fluffy and pale, adding in the olive oil while mixing a little at a time. Season to taste and set aside.

Harissa Spice Roasted Sweet Potatoes
Serves 4-6

2 tbsp. avocado oil
1 tbsp. olive oil
4-5 medium sweet potatoes, peeled and sliced into uniform wedges
2-3 tbsp. harissa spice blend (more if you want it spicier)
2 tbsp. ghee
1 tbsp. garlic, finely minced
Salt to taste

1. Preheat oven to 375°F.
2. Brush a roasting pan with avocado oil.
3. In a large bowl, toss sweet potatoes with olive oil, salt, and harissa spice.
4. Place the coated sweet potatoes on the roasting pan and roast until cooked through and lightly caramelized around the edges, about 20-30 minutes, flipping halfway through.
5. Place the ghee, garlic, and extra harissa as desired to a mixing bowl and stir to combine.
6. Toss the sweet potatoes with the ghee mixture until fragrant and evenly coated.
7. Spread the yogurt mixture on a plate, then top with sweet potatoes. Serve immediately.