Probably one of our favorite recipes in this book, this caramelized sweet potato dish uses savory and spicy harissa butter to counter the sweet potato's sweetness.
For those who don't like sweet potatoes, we encourage you to try this recipe because the harissa butter and the greek yogurt sauce can balance the sweet flavor of this recipe.
6 small to medium sweet potatoes
45 g (3 tablespoons) neutral oil (such as grapeseed)
250 g (1 cup) full-fat Greek yogurt
15 g (1 tablespoon) water (optional)
57 g (1/2 cup) raw hazelnuts, coarsely chopped
56 g (1/4 cup) unsalted butter
15 g (1 tablespoon) harissa paste
20 g (1 tablespoon) runny honey
Flaky sea salt