This is my third and final whipped sweet potato recipe of the week. And I have to say, I saved the best for last!
These whipped sweet potatoes are the same as the original, with the addition of harissa. What’s harissa, you ask? Great question. Harissa is a Tunisian hot chili sauce whose main ingredient is roasted red peppers, with Serrano peppers, and other hot peppers, depending on the region it’s from. With the addition of some herbs and spices, like garlic, caraway, coriander seed and chili powder, this seemingly simple sauce has a deep complex taste (Harissa can be found at Whole Foods and other specialty stores – don’t count on finding at your local grocer, I couldn’t). Paired with the sweetness from the potato, this is a match made in heaven. Give it a whirl for a new take on sweet potatoes!
Harissa- Whipped Sweet Potatoes
Source: Adapted from Food and Wine
Servings: 10-12 servings
6 pounds sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
1/2 cup sour cream (plain non-fat Greek yogurt would be great)
1/4 cup harissa
fresh ground black pepper
1. Preheat oven to 400 degrees. Pierce sweet potato several times with a fork and bake on baking sheet for about one hour, until very tender. Let cool slightly.
2. Peel sweet potatoes, chop roughly and transfer to food processor. Add butter, sour cream and harissa and puree until smooth. Season with salt and pepper to taste and serve.