Ultimate Harissa Sweet Potatoes

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 6 cups boiling water
  • 3 cups shredded, peeled sweet potatoes, slightly packed
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp seasoned salt
  • 2-3 tsp harissa
  • 1 small onion, grated
  • 1/4 cup coconut oil
  • 1/2 cup crumbled queso fresco
  • Sliced avocado, sliced tomato and minced fresh cilantro

Directions

  1. Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry.

  2. Whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add sweet potatoes and onion; toss to coat.

  3. In a large nonstick skillet, heat 2 tbsp. coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco and remaining ingredients.

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