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Chile-Spiced Sweet Potato Wedges


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  • 4 sweet potatoes
  • olive oil
  • salt and pepper
  • 3 Tbsp butter, softened
  • 1 Tbsp harissa
  • 1 clove of garlic, grated
  • zest of 1 lime
  • chives


Servings 4
Adapted from


Step 1

Cut 4 sweet potatoes into wedges; toss with olive oil, salt and pepper on a baking sheet. Bake at 425 degrees F, flipping once, until browned, 20 to 25 minutes. Mix 3 tablespoons softened butter with 1 tablespoon harissa (or other chile paste), 1 grated garlic clove, the zest of 1 lime and a pinch of salt. Toss with the potatoes and some chopped chives. Season with salt. Serve with lime wedges.


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